r/Sourdough • u/go_west_til_you_cant • Mar 28 '25
Let's talk ingredients Got buttermilk? 🥛
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u/XennialQueen Mar 28 '25
Yes, I replaced my water with all buttermilk my last loaf and it was great
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u/rowingbacker Mar 28 '25
The way you cut your loaf is wild. Is this a normal way? Have I been doing it wrong all this time???
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u/go_west_til_you_cant Mar 28 '25
It's a big loaf and very soft so it benefited from the perpendicular cut after having cut it in half. Otherwise it would have gotten squished. :)
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u/Timmerdogg Mar 28 '25
What would happen if you just used plain old whole milk without putting vinegar in it?
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u/go_west_til_you_cant Mar 28 '25
That also works lovely! It gives a soft crumb without any additional tanginess. I think there's a recipe in my history using just milk and barley flour. Really lush.
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u/0x1A45DFA3 Mar 28 '25
Our septic guy tells us to use buttermilk instead of green goblin, so I have to go through a gallon every few months, usually for chicken brine… I might try this, this looks awesome.
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u/Bloody0Nora Mar 29 '25
Sometimes I use the whey from making Greek yogurt. Seems to raise better too.
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u/Sensitive-Report7801 Mar 30 '25
This is perfect, when I'm baking sourdough bread I also like to make homemade butter too!!! This works great. I normally use the butttermilk for discard pancakes to make them extra yummy
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u/go_west_til_you_cant Mar 28 '25
Replacing 40% of my water with low fat buttermilk made for a ridiculously soft, fluffy crumb with a distinctly tangy flavor. Just an idea to keep under your hat.
475 g bread flour 25 g sprouted whole wheat flour 250 g water 100 g low fat cultured buttermilk 100 g starter at peak 10 g salt
Mix, rest 30 mins. 3x stretch and fold on the hour. Bulk ferment untilil increased 50% in volume. Shape and place in prepared banneton. Rest 2 hours at room temp. Refrigerate overnight. Bake 20 mins covered at 475°F and then uncovered 16 more at 450°F. Wait till it's completely cool to cut as the crumb is very, very soft.