This morning a dough was mixed with Tony's flour, and the leavening agent for this dough was the milk kefir. The dough was sticky, so 3 stretch and folds were needed, with rests in-between. I am going to be trying for a room temperature ferment, but will see what happens. The milk kefir grains were fed regular milk last evening.
Water 64%, salt 1.75%, olive oil 2%, sugar 2%, milk kefir at 15%.