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Dr. Ronald P. Rogers CHIROPRACTOR Support for your body's natural healing capabilities 270-384-5554 Click here for details 
  
Columbia Gas Dept. GAS LEAK or GAS SMELL Contact Numbers 24 hrs/ 365 days 270-384-2006 or 9-1-1 Call before you dig 
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Kefir bread recipe - no need to knead By Marie Freeman Thought I would share my Kefir bread recipe. I've had the same Kiefer grains for over a decade. They grow - you can share them, you can eat them. They are available on different websites if you want to just search Kefir grains. As long as you keep them fed well with milk, they will live forever and continue to grow. Like yogurt on steroids :-) I also make Kefir cheese, cottage cheese, then use the whey that is left over to ferment veggies. To make the cheese simply take a large coffee filter in a strainer over a large glass bowl pour the Kefir in there let sit till thickness desired, take whey put in fridge. The whey will keep for several weeks in the refrigerator. And then you can just use that with a little bit of salt filter water and ferment vegetables. You can also take the whey, little lemon juice in it, and make a protein drink. Kefir also works great to use for any buttermilk recipe as a replacement. No Knead Kefir Bread Recipe Step One: Mix together: One cup of active alive kefir One cup of bread flour One cup of warm filtered water One big tablespoon of honey. Let sit covered in a warm spot for at least 24 hours. Stir two or three times during this period. I have left it up to three days with excellent results. (I have written a recipe that I can remember without consulting a piece of paper. Lazy girl.) When it has doubled in size a few times (after the gentle stir) and is nice and fluffy, add: 4 cups flour 1/4 cup warm water if necessary 1/4 cup olive oil salt to taste, or not. You want a tacky elastic mixture. This will not look like a normal bread dough. No need to knead. Allow to rise in a very well oiled bread tin until doubled again, often about three hours. Cook at 400F for 50 minutes (depending on your oven). This is the easiest bread I have ever made as long as you are happy to let it take its time. It does tend to stick to the sides of the tin. The guru of fermentation if you want to share - has taught me so much. https://www.culturedfoodlife.com/?s=Kefir This story was posted on 2020-12-01 06:11:10
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