I recently received this question:
“ In your Gluten-free sourdough starter you use Water Kefir to boost the starter.
Is it possible to start the Water Kefir culture from scratch at home?
Or can I leave out the Water Kefir entirely and still get a successful sour dough starter?”
I use water kefir because I had a lot of spoilage in my rice starters before I used it. It acts as a preservative while quickly boosting the bacterial/yeast activity.
After the initial purchase the water kefir culture can live indefinitely with at least monthly feeding and refrigerated storage. You buy it once and use it for all your starters that you begin fresh.
Water Kefir is known in the fermenting community as a living potent drink that gently introduces probiotics, enzymes and vitamins into the digestive tract. This is good news for many people who have taken antibiotics as well as people with unresolving intestinal issues. Making the drink costs pennies and sipping a couple of ounces daily will begin a gentle process of detoxification and repair.
I chose Water Kefir as my booster because it is dairy free, (I’m allergic to all milk products) but one could use Milk kefir, Milk kefir whey or home made active Yogurt.
Order Water Kefir culture at:
Cultures For Health