I don’t like kombucha. There, I said it, and it feels good to get it off my chest. You see, I’ve been dabbling in fermentation for quite some time. I have brought milk and water kefir grains to food swaps and discussed probiotics with the best of them. I think a glass of wat...
The leavening activity of kefir grains in lean dough and their efficiency in producing bread of good quality, in terms of loaf volume, flavour, texture and shelf life, were evaluated. Although the leavening rate of commercial baker's yeast was higher (30 ml/h), kefir performed well (24 ml...
Don't forget to add the accompanying reserve liquid. Cover with a tea towel, and mark your jar with today's date. Store your brewing kombucha in a warm dark place away from other fermenting foods or potential mold. Starting around 14 days, begin tasting your kombucha. It should be tart ...
kefir grainsSummary The objectives of this research were to study the effect of the addition of lyophilised kefir milk to premixes for household production of bread and evaluate the quality attributes of them. Four lyophilised samples were obtained from the followings: skim milk, acidified skim ...