milk kefir sourdough bread



milk kefir sourdough bread

Finally! A successful attempt at making milk kefir bread! Previous attempts have resulted in damp, not-well-risen bread. Guess the yeast was not powerful enough during those trials.

For this, I took my brand new banneton basket that I lugged back from Tokyo years back. Yeah, and it is still brand new. Haha! It sounds silly but it looked so new and nice I didn’t want to use it. :P

The recipe is my own trial. The bread tastes mildly sour and the aftertaste is slightly tangy.

Milk kefir sourdough bread


  • 300 grams milk kefir
  • 300 grams all-purpose flour
  • 15 grams granulated sugar


  • 250 grams bread flour
  • 50 grams all-purpose flour
  • 30 grams granulated sugar
  • 5 grams salt
  • 1 egg
  • 15 grams milk
  • 40 grams unsalted butter
  1. Mix ingredients for starter, cover with food wrap and leave to ferment for 16-18 hours. If you prefer less sourish bread, reduce the fermentation time.
  2. Mix starter with the rest of the ingredients, except butter and knead. When the dough has come together, add in the butter and knead until smooth but still slightly sticky. Sprinkle the board with flour as sparingly as possible. I did sprinkle at least 25 grams of flour.
  3. Shape dough and leave to proof for 4 hours. You can proof for lesser time if you prefer a less sour bread.
  4. Bake at 200 C for 25 minutes.

milk kefir sourdough bread1

The tangy taste does take some getting used to. I love the crunch with each bite!

banana loaf

banana loaf

Been churning out banana bakes lately due to the bananas my dad bought for prayers. After a few days, he’d look at me and say, “Why don’t you use the remaining bananas to make some cake? They’re very sweet.”

Hmmm. I think he is missing the weekly cakes I used to make. Back then when I was madly baking every weekend, he’d have some cakes/bread/pies or whatever I was making to indulge in on Monday mornings.

So here I am making something again. This banana loaf is adapted from Joy of Baking. Any avid baker would have at least visited her site 10 times whilst researching for cakes and other goodies to make. She is a great baker with lots of good recipes.

Banana loaf (adapted from Joy of Baking)

  • 115 grams unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 large bananas, mashed (I used 4 medium bananas)
  • 230 grams all-purpose flour
  • 135 grams castor sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  1. Grease a 9 x 5 inches loaf pan. Preheat oven to 350 degrees F.
  2. Mix bananas, butter, eggs and vanilla extract in a bowl. Whisk until combined.
  3. Sift flour, baking powder, baking soda and salt in a bowl. Add in sugar. Whisk to combine.
  4. Add wet ingredients into dry ingredients. Using a rubber spatula, mix until just combined. Batter will be lumpy. Do not over-mix.
  5. Scrape batter into prepared loaf pan. Bake for 55-65 minutes until a skewer inserted in the center comes out clean.
  6. Cool on a wire rack in the pan.

banana loaf1

Moist texture, with a wonderful banana fragrance and taste. It is slightly sweet to my taste, even after reducing the sugar. I think if you’re using the type of bananas that has a sweetish-sourish taste, the amount of sugar above is okay. But I was using a sweet kind of banana (to Asian readers, it is known as Ang Bak Chio) and being over-ripe, it is even sweeter. So do adjust the sugar accordingly.