I wanted to
1. test a new T80 (semi-wholewheat) flour sourced from a local miller.
2. test out my last ‘findings’ that substituting water kefir for water makes for a very slightly sweeter and moist crumb.Until I try creating a starter from the kefir itself, using kefir helps me to use up the kefir.
My basic sourdough
350g T80 flour
50g Whole rye flour
150g Levain 100%
I prepared two loaves side by side, one with water kefir, the other with water. I felt that the water loaf came together more easily and was stronger. Also the kefir dough had a slightly ‘gassy’ smell after mixing, and throughout the proofing. This is the first time I’ve encountered this, and could have something to do with the fact that the water kefir was rather fermented. (I fed it only ONCE after more than a week in the fridge.) Baked on the day instead.
Baked under the same conditions, the kefir loaf (on top) had a thinner crust and was almost similar in taste, but just that little bit softer in the crumb department. Bob, whom I annoyed by asking repeatedly, are you sure? very, very sure?? do they taste alike to you? are you just saying this because I told you?? shook his head at such inanity.