BreadDecember-January 2013

Water Kefir


Water kefir boosts gluten-free sourdough starter without using commercial yeast. It lasts about 1 month in the refrigerator. Kefir cultures will settle to the bottom of the jar. When using, be careful not to pour all the cultures out of the jar. They’re required to start another batch.

1 quart filtered water
2 tablespoons sugar
2 tablespoons Water Kefir Culture
20 raisins
1 lemon slice

1. Put 1 quart water into a jar. Add sugar and stir to dissolve.

2. Add Water Kefir Culture, raisins and lemon slice.

3. Cover mixture with a paper towel or cloth and secure with a rubber band.

4. Ferment 1 to 2 days on the counter at room temperature. When raisins float to the top, fermenting is done or close to done. (Pick out raisins and lemon slice with a spoon and discard or leave them in the jar, if desired.) Water kefir is done when it tastes both sweet and sour. If it tastes more sweet than sour, let it ferment another 6 to 12 hours on the counter.

5. Cover finished water kefir and store in refrigerator.

6. To replenish, use up water kefir liquid until an inch of liquid and cultures remain in the jar. Reserve for next batch. To make a new batch, fill a clean jar with 1 quart water. Follow the recipe above, combining sugar (stirring to dissolve), raisins and lemon slice with the remaining inch of water kefir liquid and culture. Ferment as instructed.

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