I have been curious about buttermilk as a hydrating liquid for a whole wheat bread for a while now. Some yeasted whole wheat breads have buttermilk as an ingredient instead of water (e.g. Mildred Orton's recipe). I just wanted to try it in my sourdough bread to see what it would do to the crumb.
The extra fat in the liquid certainly does have an effect. I think that it made the interior a bit more soft and tender, the holes smaller and more uniform. It probably also gave it some more sweetness. It may have caused the crust to be a bit thicker, though.
Notes to Myself
- Curious that milk should be scalded before using in a bread, but buttermilk doesn't need to? Why is that?
- I'm starting to go by "feel" of the dough now, rather than slavishly sticking to recipes. Sometimes.