Comment on Wild Yeast Bread (GF/V) by Robyn.
Hi Chantal, I am an avid maker of Kefir, a batch every day, and while I don’t usually have much left over (I use it in salad dressings, sauces and to marinate chicken, and make Kefir cream cheese, a couple of weeks ago I tried using fresh Kefir as a sour dough starter. I did let it ferment/rise in the fridge for 24 hours but it worked beautifully and the bread was very tasty. I’ll be doing that again.
