Last January I started making cheese again, one a day, all natural (kefir based culture) without adding rennet. It’s been an adventure and although I like the taste, the texture could still use some tweaks. This one, with peppercorns and accompanied by my sourdough flatbread, we used to celebrate the deconfinement.
Kefir contains various strains of yeast. These yeasts are similar in properties to those commonly found in a classic sourdough starter, so we use kefir to make a starter like dough with no additional yeast, that we feed daily with flour and kefir. That starter (when it’s nice and actively bubbly) is used to make a bigger bowl of dough, that we keep in the fridge throughout the week (to regulate fermentation speed).
We take out parts of it when we need it, for example to make flatbreads like this. But also pizza crusts or just a loaf of bread. This way it has become a very useful staple item in our kitchen, without taking up too much of our timemanagement- and planning skills, which is usually involved in working with sourdough.
A Very Useful Staple Item In Our Kitchen
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