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Recipe by
Today we reveal the secret to making at home a fundamental ingredient for many recipes: water kefir starter. Easy to make, rich in probiotics, and perfect for refreshing doughs and baked recipes, the starter is the ideal ally for healthy and tasty cooking. We can't wait to see how you will use it in your preparations!
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Pour the TIBI Water Kefir into a jar.
Step 2 of 4: Add the flour (Manitoba or type 1, or half and half - GLUTEN FREE VARIANT -> You can use a naturally gluten-free flour such as rice or teff flour) and mix vigorously with a fork until you obtain a smooth and homogeneous batter.
Step 3 of 4: Cover the jar with a cotton cloth and let it ferment at room temperature (about 21°C) for 24 hours.
Step 4 of 4: After this time, the starter will have doubled in volume and will give off a slightly sour aroma: it is ready!
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving200 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 1,607 kJ384 kcal | 803 kJ192 kcal |
| Fat | 4.2 g | 2.1 g |
| of which saturated fatty acids | 2.08 g | 1.04 g |
| Carbohydrates | 76.1 g | 38.05 g |
| of which sugars | 6.2 g | 3.1 g |
| Fibre | 2.2 g | 1.1 g |
| Protein | 14.3 g | 7.15 g |
| Salt | 0.06 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
