How to Make Sourdough with Milk Kefir: A Delicious and Probiotic Twist


Sourdough bread has been a staple in many cultures for centuries, known for its unique flavor and health benefits. But have you ever thought about combining the tangy goodness of sourdough with the probiotic power of milk kefir? This dynamic duo can create a delightful and nutritious bread that will elevate your baking game. In this blog post, we’ll guide you through the process of making sourdough with milk kefir, exploring the steps and highlighting the benefits of this fermentation fusion.

Milk Kefir with grains

Live Cultures

Understanding the Magic of Milk Kefir – Before diving into the sourdough-making process, let’s take a moment to appreciate milk kefir. Milk kefir is a fermented dairy beverage that’s rich in beneficial bacteria and yeast cultures. It has a tangy taste similar to yogurt but boasts even more probiotic goodness. These live cultures help improve digestion, boost immune function, and support overall gut health. By incorporating milk kefir into your sourdough bread, you’re not only adding a unique flavor but also enhancing its nutritional profile.

Preparing the Sourdough Starter with Milk Kefir

To create a sourdough starter infused with milk kefir, you’ll need a few ingredients. Start by:-

  1. mixing equal parts of milk kefir and flour in a glass jar. The amount will depend on the size of the starter you want to create. For example, combine 1/4 cup of milk kefir and 1/4 cup of flour and stir until well combined. Cover the jar with a cloth or paper towel and secure it with a rubber band.
  2. Allow the mixture to sit at room temperature for 24 hours. During this time, the milk kefir’s beneficial bacteria and yeast will interact with the flour, kickstarting the fermentation process. You may notice bubbles forming and a slightly sour aroma developing.
  3. After 24 hours, discard half of the starter, leaving about 1/4 cup, and feed it with equal parts of milk kefir and flour. Repeat this feeding process every 24 hours until the starter becomes active and bubbly, usually within 5-7 days.

Baking with Milk Kefir Sourdough Starter

Once your milk kefir sourdough starter is active and ready to use, you can proceed with making your bread.

  • In a large mixing bowl, combine 2 cups of bread flour,
  • 1 teaspoon of salt, and
  • 1 cup of the active milk kefir sourdough starter.
  • Mix the ingredients until a sticky dough forms.
  • You can adjust the consistency by adding a little more flour or water as needed.
  • Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
  • Place the dough back into the mixing bowl,
  • cover it with a damp cloth, and
  • let it rise for approximately 4-6 hours or until it doubles in size.
Bread Dough

Once the dough has risen, preheat your oven to 450°F (230°C) and place a Dutch oven or baking dish inside to heat up. Carefully transfer the risen dough into the preheated pot, cover it with a lid, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the bread develops a golden crust.

Fantastic Taste & Health Benefits of Sour Dough

Apart from the fantastic taste, the combination of sourdough and milk kefir brings numerous health benefits to the table. The fermentation process involved in making sourdough bread with milk kefir helps to break down complex carbohydrates and proteins, making them easier to digest. The live cultures present in milk kefir contribute to a healthy gut microbiome, promoting better digestion and overall gut health. Additionally, milk kefir is known to strengthen the immune system, providing an extra boost of protection for your body.

Labour of Love Tips For Sour Dough

Making sourdough with milk kefir is a labor of love that requires patience and dedication. However, the end result is well worth the effort. As you embark on this culinary adventure, remember to take note of a few key tips:

  1. Use high-quality ingredients: Choose organic flour and fresh, high-quality milk kefir to ensure the best flavor and health benefits in your bread.
  2. Maintain a consistent feeding schedule for your starter: Regularly feeding your milk kefir sourdough starter will keep the fermentation process active and maintain the desired tangy flavor.
  3. Experiment with different flours: While bread flour is commonly used for sourdough, feel free to experiment with whole wheat, rye, or spelt flour to add complexity and nuttiness to your bread.
  4. Adjust fermentation time and temperature: Factors such as room temperature and humidity can affect the fermentation process. Monitor the rise of your dough and adjust the time and temperature accordingly to achieve the desired texture and flavor.
  5. Enjoy the process: Making sourdough bread with milk kefir is not just about the end result; it’s also about the journey. Embrace the therapeutic nature of kneading the dough and the anticipation of a fresh loaf coming out of the oven.

In Conclusion

The combination of sourdough and milk kefir creates a delightful fusion of flavors and nutritional benefits. By harnessing the power of fermentation, you can enjoy a delicious bread that supports your gut health and provides a unique twist on traditional sourdough. So, roll up your sleeves, gather your ingredients, and embark on the wonderful journey of making sourdough with milk kefir. Your taste buds and your gut will thank you!