Learning how make Kefir and had 2 cups to discard and just couldn’t waste it…. added about 340 grams of 2 day old red ww, 1 tablespoon of honey, 1/4 cup each of Bob’s RM ground flax and Anthony’s oat fiber and 1/2 cup of yeast water made from a mixture of organic raisins, organic blue berries and organic apples and honey from Curtis – a local company in La Belle. Mixed,covered and left on counter overnight – about 12 hours. Kitchen temp about 75-76 degrees.
Made cranberry sweet bread first – adding additional sugar,dried cranberries, egg, etc and all the biga/starter -save one cup. No extra oil as the Kefir was made with whole milk.
Next the bread – added about 200 additional grams of www, salt, and 1 cup of overnight starter, small amount of water. Made as a sourdough loaf with only one set of turns as the 12 hour “counter rest” is a bit much for almost freshly ground ww.
My Kitchen Support likes the sweet bread, moist with a soft crust. He also likes the soft crumb on the bread – was a bit over-proofed given room temperature – hotter than usual today.