I have been studying about kefir and how it could be incorporated like a sourdough starter into a Lehmann dough. This link tells about kefir and some of the ways it can be used. This link is a forum that has many pages about the use of kefir. By what I have read it looks like kefir can be used in making bread, so I thought why not try to use kefir for a pizza dough. http://www.mothering.com/discussions/showthread.php?t=203282
The lady I ordered the kefir from emailed me last evening and said she sent my kefir grains yesterday and I might get them today or probably this weekend. That is why I am posting asking for help now. I think I would need to try about 1 cup of active kefir in a pizza dough, but am not sure. From what I have read and the lady explained to me about using the grains, the active mixture should be ready for use in a few days.
If you look down on the first page of this thread it tells about making a sourdough starter with kefir. It says kefir can also be used as a special milk-free sourdough starter. I think for now, until I understand about using kefir more and how it behaves, I will use milk with the kefir grains to try and make a preferment Lehmann pizza dough with kefir. There are many bread recipes in the link mentioned above.
Learning new ideas and formulas for making pizza-time and experiments
Studying new ideas about leavening pizza-time and experiments
Learning how kefir could be used in pizza dough-studying, time and experiments
Getting grains of Kefir for experiments-more studying and excited to try it out to see if it works
Help with making pizza dough with kefir-priceless
I donít know at this time if kefir will work out well in a Lehman dough, but would like to try it to see what kind of results there could be. I would like to try a little higher hydration for this kefir Lehmann dough. I would like to try about 62% hydration.
I will post a picture of the kefir grains when they come in the mail.