Question about soaking grains in kefir . . . - Mothering Forums
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#1 of 2 Old 02-22-2005, 12:08 AM - Thread Starter
 
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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 of 2 Old 02-22-2005, 01:19 AM
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I have found that when you soak/ferment the grains you don't get that nice fluffy product. I soak with kefir all the time and if I remember correctly kefir lasts and very very long time so you don't really have to worry about it going bad. I make pancakes all the time with soaked barley flour and kefir. I take 2c. of barley flour and 2c. of kefir and soak at least 24 hour (I put it in my oven with the door shut). In the morning I take it out and stir it up and then add 2tsp. baking powder, 2 eggs slightly beaten, 1/2tsp. salt and 2tbsp. sucanat sugar. I mix it all up and then grill on a very very hot griddle. They are not fluffy, but they are light and dense...kind of cake like. I made the waffles out of the NT book and soaked them in water and whey and they turned out great. If you don't like the kefir soaks then try the water and whey method. Milk soaks turn the product into a very soft product. I made muffins with the water whey method and they turned out great too. You can make whey with the kefir by just straining the curds from the whey the same as you do for yoghurt.
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