Sourdough Bread with Kefir Milk

Step-by-step method

Let’s cook

At a glance

Making this sourdough bread is really about patience and planning ahead—you're looking at nearly 15 hours of mostly hands-off time between the starter prep, dough resting, and cold fermentation. The tricky part isn't technique but timing: your starter needs 12 hours to get going, the dough needs 2 hours to rest, then another 12 hours in the fridge before baking. Once you're ready to bake, it's pretty straightforward—score, bake with steam, lower the heat partway through, and let it cool.

  1. 1/6

    Make the starter

    Prepare your starter, mix it well and leave it on the kitchen counter for 12 hours.

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  2. 2/6

    Mix the dough

    Then add the remaining ingredients. You might need a bit more liquid, or sometimes a bit more flour — adjust as needed. Mix thoroughly and let it rest in the bowl for two hours.

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    Shape the dough

    On a floured surface, fold and knead the dough a few times, giving it a good work-through. Transfer it to a floured or cloth-lined proofing basket. Pop it into a plastic bag and place it in the fridge for 12 hours.

Sourdough Bread with Kefir Milk

bohynekuchyne
Active time total 22 min
Prep 2 min Cook 20 min
Plus overnight of resting (not counted in active time)
10 Ingredients
6 Steps
Hard Difficulty

Ingredients — what you'll need

You only need 10 ingredients

Adjust servings

What's in it?

298 kcal

Calories

53 g

Carbohydrates

4 g

Fats

11 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

There's nothing complicated about sourdough bread. All you need is a healthy, well-fed starter and a bit of planning ahead for baking day. That timing is really the only tricky part of baking sourdough, since the dough isn't ready in a hurry. It takes time — the starter needs to do its work.

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