Another boardwalk style dough was made with kefir. The dough was mixed with the flat beater first and then the spiral dough hook was used to finish the mixing. The kefir was added to the water. The oil was added after the flour, water, salt, kefir and sugar were mixed with the flat beater and rested for 2 minutes. The time it took to do those steps was 12 minutes. The dough seemed a little bit more like the regular boardwalk style doughs. The kefir pH value, the final dough temperature and the pH of the final dough are in the photos. Cold water out of the fridge was used. There is a hole in the lid of the plastic container. Enough dough for 1 dough ball was used on the expanded dough calculation tool with a bowl residue compensation.