Healthy Yeasted Bread

From this Weston A Price Foundation article

Genuine sourdough bread required dedication and time. A compromise, quicker bread and one that may be more acceptable to western palates is soaked yeasted bread. The following recipe has been developed by Sonja Kepford, head of the WAPF Des Moines, Iowa chapter. The total fermentation time rising and proofing is 7 hours, which is the magic number for deactivation of phytic acid.

To prepare the bread, you will need to have on hand 1 cup kefir “starter” and 3 cups “sponge.” Starter is some soaked, fermented flour that you keep on hand. Sponge is freshly rejuvenated starter. The ingredients are the same for both. The only difference is that the “starter” has been sitting around for a while and is really sour whereas the “sponge” is very fresh and active and has not become as sour.

How to make the kefir starter? Mix 1 cup flour with 1 cup kefir and enough water to make a mixture the consistency of pancake batter. Keep in a covered container where air can get to it, such as a bowl with a plate on top. Stir it once in a while if you remember. You can probably use it after one day, but wait three or four days the first time if you can.

The night before you want to bake, mix 2 cups flour, 2 cups water to 1 cup starter to make about 3 cups sponge in a big bowl. Leave covered on kitchen counter overnight to get bubbly.