Hi Millie,
I'm not having any success opening the sourdough pizza crust link. It links to a Godaddy page.
Theresa :)
Sorry about that Theresa.
The blog that it was linked to is no longer. I put the recipe up on my blog the other day but forgot to correct this link. It should work for you now.
Hi Millie, I wondered if you're still happy with this variation of your bread? Also, have you ever tried it w/ water instead of kefir? I'm thinking that it would be less sour that way... We are finishing up a brief stint on the GAPS diet and it's time to try sourdough bread again, so am getting ready to try your recipe soon!
Susanna,
We do like it and have a double batch going right now. I am experimenting with doing half kefir or buttermilk and half water (more to save money than anything). I tried it that way last batch and it was good but didn't raise as much as usual. Our weather is a little warmer now so maybe that will help. I'll know tomorrow.
For a less sour bread you could try using more starter and less fermenting time. The extra starter should cause it to rise faster in a shorter time and result in a less sour bread. I haven't tried that but found that info at sourdoughhome.com
It does kind of make sense.
Also, I use honey as my sweetener sometimes and it is delicious!
Thanks for the reply! I think i'll try half kefir/half water and see how it goes. I made your sourdough pitas tonight and they were really easy and tasty!
I'm glad you liked the pitas. They are something fun and different that we enjoy.
I 'stole' some of the bread dough out to turn into dinner rolls for tonight. They rose very well doing the half kefir/half water (they only set about 8 hours instead of my usual 20+). I'm also going to use some of the dough for Empanada's for Joe's lunch. I think it will work out well too. It looks very 'fluffy' at the moment.
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Hi Millie,
I'm not having any success opening the sourdough pizza crust link. It links to a Godaddy page.
Theresa :)
Sorry about that Theresa.
The blog that it was linked to is no longer. I put the recipe up on my blog the other day but forgot to correct this link. It should work for you now.
Hi Millie, I wondered if you're still happy with this variation of your bread? Also, have you ever tried it w/ water instead of kefir? I'm thinking that it would be less sour that way... We are finishing up a brief stint on the GAPS diet and it's time to try sourdough bread again, so am getting ready to try your recipe soon!
Susanna,
We do like it and have a double batch going right now. I am experimenting with doing half kefir or buttermilk and half water (more to save money than anything). I tried it that way last batch and it was good but didn't raise as much as usual. Our weather is a little warmer now so maybe that will help. I'll know tomorrow.
For a less sour bread you could try using more starter and less fermenting time. The extra starter should cause it to rise faster in a shorter time and result in a less sour bread. I haven't tried that but found that info at sourdoughhome.com
It does kind of make sense.
Also, I use honey as my sweetener sometimes and it is delicious!
Thanks for the reply! I think i'll try half kefir/half water and see how it goes. I made your sourdough pitas tonight and they were really easy and tasty!
I'm glad you liked the pitas. They are something fun and different that we enjoy.
I 'stole' some of the bread dough out to turn into dinner rolls for tonight. They rose very well doing the half kefir/half water (they only set about 8 hours instead of my usual 20+). I'm also going to use some of the dough for Empanada's for Joe's lunch. I think it will work out well too. It looks very 'fluffy' at the moment.
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