I’m a huge fan of sourdough. In about six weeks I’ll probably start up the New Zealand Rye starter I have sitting on my desk. I’m deliberately putting it off – both for my own sanity and for the viability of that dehydrated starter. I just know that the likelihood of it staying vigorous and strong right now isn’t very good.
But we’re still eating pancakes, breads, and tortillas – mostly those that can be cooked on a griddle since turning the oven on doesn’t make a lot of sense when it’s 95 degrees outside. I soak or ferment pretty much all of our baked goods, and have for a few years now. They’re just so much easier to digest and, frankly, tastier this way.
And since my preferred method of souring grains via a sourdough starter isn’t happening right now, I’m soaking in cultured dairy – specifically milk kefir.
Here’s the how and why.