N Thomas

Nathan Stewart wrote:So i bought a dehydrated kefir starter. After the first batch it just goes and goes ... but I don't have anything resembling "kefir grains" in the strainer. It creates a really thick tart tangy runny gel but its more gel than runny. But everything goes through a fine mesh strainer. As you might expect given that these are microbes. I certainly don't see any sort of clumps of anything left over.  A teaspoon or so and itmakes the next batch.

Anyone else have this experience? Am i just harvesting it too soon? I suppose i could let it go to separation (though that doesn't appeal to my tastebuds. If i let it go further i think it'll definitely be more yogurt than kefir.

 

My water kefir produces a lot of large grains. My milk kefir produces no visible grains.

FYI: I produce my kefir using coconut milk with microbes fed brown sugar.

Robert Ray wrote:I dehydrate both my milk kefir and water kefir grains.

How do I dehydrate without killing the grains?
Do I need special equipment?
How long do dehydrated grains last?

I have some water kefir that is growing insanely. Every day I get a half cup of new crystals/grains. Usually my milk kefir is weak and water kefir is anemic. No longer: this stuff is going crazy.

I have some questions:
-What do I do with the crystals? I'd like to save them for future use when the water kefir's growth slows.
-Is there a quick way to segregate the crystals from the yogurt-like kefir product? I don't want to be picking out individual crystals, that will take forever.
-What are the best ways to strain them?
-How do I preserve them for long-term use without feeding or refrigerating them?

If your issue is muscle cramps, there are many possible causes beyond an electrolyte deficiency.
Eg, leg cramps can be caused by spinal problems.
You should get an evaluation by a traditional medicine doctor.
If the issue is muscle cramps, that was in certain circumstances in the old days treated by quinine,
However that is no longer recommended due to side effects.

Amy Gardener wrote:Okay, the ingredient list for your bread so far is:

Cassava (aka, tapioca or yuca or manioc or pari)
Arrowroot
Baking soda
Eggs
Fruit (excluding oranges)
Wild yeast
Kefir grains
Olive oil

Please confirm that these are okay.

One question that you didn’t answer: “Can you eat fermented dairy?”
You said that the kefir “will eat brown sugar and milk” so you will have to feed them to keep them alive or keep buying new kefir (that’s a complex culture that includes yeasts and milk eating bacteria https://en.wikipedia.org/wiki/Kefir
Thinking specifically about the kefir, can you eat what remains after the kefir colony eats the milk? In other words, since you will feed your kefir brown sugar and milk, it will digest those food items and expel some additional delicious ingredients that will greatly improve your bread. Before you answer definitively, consult your doctor! With fermented dairy, you get fermented cheese, and with that you get the puffy amazing bread, pan de yuca.

Hi Amy,
I can't eat fermented dairy. (I occasionally place the kefir grains in cow milk to keep them robust but rinse them in distilled water after to get the dairy off.)
I do feed the kefir grains regularly. The kefir I put in bread is a small sample taken from larger batches.
Doctors being doctors, I expect they will say to play it safe and just not use dairy in any bread I make.

Amy Gardener wrote:Wow, these responses show incredible tenacity! Here's another try.
N Thomas wrote:

I'm using Cassava or Tapioca for flour.

So ingredient 1 is  Cassava or Tapioca (aka: yucca, manioc, pari...)
Like Craig Howard said, baking powder plus acid will produce bubbles.

[I use baking soda in my recipes. I don't use baking powder because I wish to avoid eating aluminum (sodium aluminum sulfate or similar in the ingredients).

You can get your acid from the waste products of yeasts that you have chosen:

I'm using "wild" yeast with a supplement of kefir yeast.

What does your "wild" yeast eat?
[I assume it will eat rice flour. My recipe is based on use of rice flour. I sub in cassava in its place.]
What does your kefir yeast eat?
[It will eat brown sugar and milk and be robust. It can eat coconut milk but it will weaken on that diet.]
Can you eat what those yeasts eat (digest) after they have eaten it? In other words, can you eat fermented fruit (since you said no grains)? Can you eat fermented dairy?
[I can eat fruit fine, excepting oranges.  I can't eat dairy.]
Can you eat baking powder or soda?
[I prefer baking soda only.]
Answer these questions and you will receive one or more fermented bread recipes.

Anne Miller wrote:

N Thomas wrote:I'm allergic to almonds and wish to avoid grains including  rice.
So that flour won't work:(

I was not recommending them,

I was trying to show you how they blend their flours and what they said about cassava.

! thought the problem might have something to do with the blend.  That is why I checked with King Arthur's blends.

Though if you know someone who is using the recipe you are using with good results then maybe it just needs more experimenting.

It is my hope that this will get resolved.

Thanks for clarifying. Sorry I misunderstood.

Anne Miller wrote:Yesterday I checked King Arthur's flour as they are a very reputable company for flour.  That is where I buy mine.

Ideal for all gluten-free recipes, our carefully tested blend of white rice flour, whole grain brown rice flours, tapioca starch, and potato starch yields baked goods with no grittiness or aftertaste. Non-dairy and non-GMO, our flour (made without xanthan gum) is the choice of gluten-free scratch bakers everywhere.

https://shop.kingarthurbaking.com/items/gluten-free-all-purpose-flour

Their Blend with cassava:

Our blend of almond, cassava, and coconut flours is an equal substitute for conventional all-purpose flour in any non-yeasted recipe. With 4 grams each of protein and fiber per serving, it’s a nutritional powerhouse. It has three simple ingredients: almonds, cassava, and coconut and no preservatives. That’s it! Just the good stuff.

https://shop.kingarthurbaking.com/items/measure-for-measure-paleo-flour

As you can see the cassava blend is recommended for non-yeasted recipes.

So maybe this helps explain what the problem is.

I thought the problem might have something to do with the blend.  That is why I checked with King Arthur's blends.

Though if you know someone who is using the recipe you are using with good results then maybe it just needs more experimenting.

It is my hope that this will get resolved.

I'm allergic to almonds and wish to avoid grains including  rice.
So that flour won't work:(

Anne Miller wrote:I feel there is more information needed in order to give you a good answer.

What kind of flour are you using?  What kind of yeast?  

Why is the dough not rising?

I looked at your topics and found this thread:

https://permies.com/t/161842/kitchen/Sourdough-Frustration

I am assuming your questions were not resolved at that time.

It sounds like maybe part of the problem might be the cassava flour.

Are you using a recipe that is specific for that kind of flour?

I'm using Cassava or Tapioca for flour.
I'm using "wild" yeast with a supplement of kefir yeast.
My source recipe calls for using rice flour and coconut flour with some cassava flour as well. That recipe has rice flour, which I'm avoiding and din't work that well in any event.