A new report has said kefir grains could be used for sourdough-type bread making.
According to the report, published in Food Chemistry, Kefir degrades at lower rates compared with conventional yeast breads and can ferment liquid wastes such as lactose and cheese whey.
The report’s authors said kefir is a natural mixed culture in which lactic acid bacteria, yeasts and other bacteria co-exist in symbiotic associations.
