We made kefir bread using the freeze dried kefir. I didn’t realize that the yeasts were suppressed in the culture. We substituted kefir for the liquid in the sour dough bread recipe and let it sit out for 24 hours. It failed to rise so we added regular bread yeast and let it rise normally. The bread came out tasting a lot like sourdough bread and had similar large holes in it. Does the kefir digest some of the bread flour as sour dough starter does?
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Hi Dalton,
The yeast is suppressed to the safe level.
It will not give side effects and will bring positive health benefits.
We believe that the balance is something very important and it should be like that.
Regular (everyday) consumption of small amount is absolutely fine for preventions of some conditions and maintaining good health.
By the way, the Kefir bread idea is something we should look at.