Does anyone know if sourdough culture and buttermilk are compatible? Would it be reasonable to simply replace some or all of the water in a sourdough dough with buttermilk? Thanks for any insight.
I just prepared the dough for several loaves of sunflower rye bread for tomorrow's delivery - with buttermilk in the soaker and a rye starter. They taste pretty good...
in starter or in dough. Nice flavour, but I do find that dairy does change your crumb, makes it seem like a lower hydration (tho lots of fridge time for primary and retard counteracts this some).
My favourite yeastie accompanyment by far are good, robust, english or craft style ales, porters and stouts. With walnuts too. Mmmmmm.
When I refresh it the night before baking, I add two cups of buttermilk and two cups of flour to it, and the starter itself is based on buttermilk.
I just prepared the dough for several loaves of sunflower rye bread for tomorrow's delivery - with buttermilk in the soaker and a rye starter. They taste pretty good...
Karin
in starter or in dough. Nice flavour, but I do find that dairy does change your crumb, makes it seem like a lower hydration (tho lots of fridge time for primary and retard counteracts this some).
My favourite yeastie accompanyment by far are good, robust, english or craft style ales, porters and stouts. With walnuts too. Mmmmmm.
It came out pretty good. I substituted buttermilk for the water and cut back a fair amount on the flour and salt.
:-Paul
Why did you have to cut back on the salt?
I figured the buttermilk would bring some of that flavour with it. My partner is critical of "too much salt" flavour in my breads sometimes.