Just captured a new sourdough starter culture in Prague, Czech Republic. The first loaf was a lovely wheat with solid rise for a baby, and now, I'm feeding the culture whole rye and buttermilk to make a classic Eastern European Pumpernickle loaf. This sourdough starter from Prague is going to be a great wild culture for home baking!
- RobinGross's Blog
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Feeding the culture with buttermilk? I've never heard of such a thing. Have you done this before? How does it effect the flavor?
I assume that's for hastening the aidic environment?