- 12-24 hours before serving, I mix the flour or grains and the milk kefir. Milk kefir replaces an yogurt, buttermilk, or even water in a recipe. It sours the grains and even leavens them a bit via the enzymes, bacteria, and yeast present in the kefir.
- Once soured, I mix in any additional liquids, such as butter or eggs, salt, sweeteners or flavorings, and finally baking soda or baking powder. Over-mixing – if dealing with wheat flour -can be an issue because you have previously mixed the kefir and flour together. So I try to only stir until just combined.
- Then I cook as directed.
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