Sourdough: Part Kefir

Where to begin? Well, let’s start at the very beginning; a very good place to start. When you read you begin with a, b, c. When you bake you begin with dough, rye, meal…

I am embarking on a gluten free sourdough adventure. After I have made my first batch, I know it will be simple, however my research has indicated that making my first batch is a little trickier than I originally thought! That is why I am splitting this up into two parts.

The recipe I am using calls for water kefir. Something I had never heard of but am now in love with. It is a fermented probiotic drink, full of beneficial bacteria and yeast, that tastes a little bit like dry lemonade or a delicious cider! I have just made my first batch and my husband’s (who is a little dubious of some of my ‘wonderful creations’) reaction was “you could sell this!”. Success. Sweet success.

I used a recipe that was recommended to me by a lovely fellow water kefir fermenter:


6 cups of fresh water (spring, rain or well water is best)
1/2 to 1 cup SKG*
1 large Turkish fig or 2 small Greek dry figs, 2 Tbs dry sultanas, raisins or any mixture
Slice of lemon (either home grown or organic…if you have to buy a non-organic lemon, then peel it)
1/3 to 1/2 cup organic raw cane sugar
1/4 tsp baking soda
1/4 tsp ground/crushed eggshell (just peel a boiled egg then sterilise in boiling water)

Pop the water, baking soda and sugar in an 8 cup capacity glass jar with a strong sealing lid. Make sure the jar is not more than 3/4 full as it could potentially explode.

Add the rest of the ingredients and store at room temperature for 2 days, stirring after 24 hours. When the delicious water kefir is finished, strain and store in the fridge for 1 to 3 days and use the kefir grains to start fermenting another batch.

*SKG are sugar kefir grains. They can only be obtained from someone else who grows them. I found someone willing to give me some in one of my favourite facebook pages, ‘healing allergies, naturally’, but you can also by them at some health shops or trademe. Once you have them, you simply feed them a bit of sugar every second day and they keep growing/multiplying!

Recipe used with permission by Dominic Anfiteatro. See for full details

Drink regularly and feel nourished.

x Aunty Bee


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