Get a jump on your sourdough bread with kombucha, milk kefir, water kefir, or jun. Using a yeast-based culture will result in a vigorous starter in just 24 hours. Perfect for anyone struggling to make traditional sourdough bread.
2oz flour (or 1/2 cup depending on the weight of the flour)
2oz fermented beverage (1/4 cup, see section above for options)
Instructions
Mix equal parts (by weight) of flour and a fermented beverage in a glass container.
Loosely cover with a tea towel and leave in a warm spot. Near a heater or above the fridge works well.
Stir vigorously twice a day until ready to use. This brings air into the ferment and prevents crusting. Let it ferment for at least 24 hours and up to 72 hours (3 days).
Notes
The best beverages to use are either milk kefir or an unflavoured kombucha. Don’t include the actual SCOBY or grains. The fermented liquid will have enough yeast and bacteria to kick start the sourdough starter. However, avoid using off-the-shelf grocery store kefir and kombucha. They usually don’t contain active strains of yeasts.Â