Bread made with milk often has a softer, sweeter texture. Cultured buttermilk can add more interesting depth and range of flavours. For a while I have been pushing my single flour sourdoughs to the limit, so for a bit of fun I decided to play with buttermilk.
I used my most active and forgiving starter (quinoa starter) and a good serving of buttermilk in each batch. Over the last week there has been buckwheat & buttermilk, brown rice & buttermilk and finally millet & buttermilk.
All three mixes made good bread. Moist, flavoursome and soft, with a softer crust than is usualy with the single flour sourdough. The brown rice & buttermilk provided a more interesting range of flavour than the straight brown rice on quinoa starter.
I'll be cutting the millet & buttermilk at breakfast tomorrow. Will report back later. Later: ... the millet & buttermilk was good to eat. The crust of a millet loaf can be a bit floury, but with the buttermilk it was a good crust. Sorry no pics this time! (I forgot) Read more
I used my most active and forgiving starter (quinoa starter) and a good serving of buttermilk in each batch. Over the last week there has been buckwheat & buttermilk, brown rice & buttermilk and finally millet & buttermilk.
All three mixes made good bread. Moist, flavoursome and soft, with a softer crust than is usualy with the single flour sourdough. The brown rice & buttermilk provided a more interesting range of flavour than the straight brown rice on quinoa starter.
I'll be cutting the millet & buttermilk at breakfast tomorrow. Will report back later. Later: ... the millet & buttermilk was good to eat. The crust of a millet loaf can be a bit floury, but with the buttermilk it was a good crust. Sorry no pics this time! (I forgot) Read more
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