Sorry if this has been addressed before in the NT thread or elsewhere--my search didn't come up with my particular question. I've got a couple of recipes that call for soaking flour in kefir overnight. I've done it for muffins and for pancakes, and both were a disaster. There didn't seem to be enough liquid (kefir) to cover all of the flour, and by morning I ended up with something close to the consistency of mucousy glue with really hard lumps in it. the muffins and the pancakes turned out rubbery and horrible. What am I doing wrong? Is the kefir bad (I just started making it last week)? Do I stir it, or doesn't it matter? What should it look like by morning? Thanks for your help!
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2/22/05 at 12:08am