Guest guest Posted August 7, 2006 Report Share Posted August 7, 2006 Bread requires CO2... IMHO, KT doesn't really produce that much. I guess you could harvest the cloudy yeast from the bottom of your batches and try using that almost like a sourdough starter. I have no idea what it would taste like though. -Lana > > Interesting thought about addign to bread. I am a novice breadmaker os > I'd love to hear thoughts on this idea! > Joy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 9, 2006 Report Share Posted August 9, 2006 Joy try adding a table spoonful of KT cream [ mashed up KT scoby ]in your mix this allways works well with my bread seams to make it very light. I also add half Kefir milk & water. Jo > > Interesting thought about addign to bread. I am a novice breadmaker os I'd love to hear thoughts on this idea! > Joy > > > Quote Link to comment Share on other sites More sharing options...
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