{"id":454,"date":"2020-05-12T09:48:35","date_gmt":"2020-05-12T09:48:35","guid":{"rendered":"http:\/\/new.alumnae.mtholyoke.edu\/europe\/?p=454"},"modified":"2020-07-12T11:23:22","modified_gmt":"2020-07-12T11:23:22","slug":"homemade-bread","status":"publish","type":"post","link":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/2020\/05\/12\/homemade-bread\/","title":{"rendered":"Homemade Bread (with kefir based sourdough)"},"content":{"rendered":"

Name: Rossella Di Palma
\nClass Year: FF 1999
\nCountry of Residence: Italy<\/p>\n

Why is this recipe great? What\u2019s its backstory? <\/h5>\n

Since the lockdown started, Italians began baking bread at home. This quickly made impossible to find brewer\u2019s yeast and high quality flour. I do not normally eat bread, but since my mother does, I wanted to try to make bread at home, with a bread machine first and baking it in the oven later.  Given the fact I could not find any yeasts at the supermarket, I decided to try using the kefir I grow daily.<\/p>\n

<\/p>\n

Homemade Bread (with kefir based sourdough)<\/h5>\n

Serves  4-6  Takes approx. 5 hours  minutes\/hours and a few days to obtain the kefir sourdough<\/em><\/p>\n

Ingredients:<\/span><\/p>\n

For the kefir sourdough starter:<\/strong><\/p>\n

Day 1<\/span><\/p>\n

Flour (0, for bread) 100 g<\/p>\n

Kefir 50 g<\/p>\n

Mix them well in  and let the mixture  rest for 24 hours in an open container. Keep it at room temperature.<\/p>\n

Day 2<\/span><\/p>\n

Discard 100 g of the starter,  add 100 g of flour and 50 g of water (not chlorinated) and mix well. Let rest for 24 hours.  The mixture will  start rising after 3 or 4 hours, but you should not use it until day 5<\/p>\n

Days 3-4-5<\/span><\/p>\n

Repeat as in  day 2 – the mixture will continue to rise and you you can start using your sourdough starter as of day 6<\/p>\n

Making bread<\/strong><\/p>\n

Day 6 <\/span><\/p>\n

You can now use your starter to bake bread (see recipe below).  To keep your starter for future use put  100 gr starter +100 gr flour and 40 water in an airtight container and mix well.  Keep the starter in the fridge. The starter will have to be re-freshed (fed) with 50 g of flour and 50 g of water and a teaspoon of sugar.or 5o gr of kefir at least every 6 days, or more often. Before re-freshing bring the sourdough starter at home temperature.<\/p>\n

Ingredients for the bread:<\/strong><\/p>\n