Note: This recipe uses less salt than other bread recipes because salt inhibits yeast growth, yet creates an optimal environment for lactobacillus bacteria. Because kefir contains both organisms, we want to limit the salt so that the lactobacillus does not get too prolific and make our loaf too sour. For a more sour loaf, increase salt to 2 teaspoons. I also have found this bread does best with more humid conditions. The more humidity, the better the rise.