Milk kefir to leaven pizza dough, bread or bagels

I had never heard of using milk kefir to leaven any dough before. I recently found out about milk kefir, when I was searching the web on different kinds of starters. Specifically, I was looking for a starter that had the highest amount of Probiotics, meaning, live microorganisms thought to be healthy for the host organism, or in my case a starter that might be healthy to use as a starter. On my web search for starters, I found out about milk kefir, but not too much about it being used commercially or even in pizzas. The more I read about milk kefir, the more I became interested in the milk kefir grains and how they are just fed milk and then turn into something like a yogurt. I am also drinking the milk kefir that the grains produce, when they are fed milk. So far in my experimentation, the milk kefir is working well in leavening bread, bagels, and pizza. Milk kefir even added directly to a bread or pizza works out okay. I am now experimenting with using a milk kefir poolish to leaven a pizza dough or a bagel dough turned into a pizza dough. I don't know where this all is going to take me, but it is interesting to experiment with milk kefir.

These were some of my first posts on pizzamaking.com about using milk kefir to leaven a pizza dough.

http://www.pizzamaking.com/forum/index.php/topic,12173.0.html

I will post more about milk kefir later.

Norma