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Buttermilk Sourdough
Preparation info
- Makes
23 lb
dough. DDT: 76°F/24°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Bread flour |
Method
- Combine the bread flour, whole wheat flour, malt syrup, wheat sourdough starter, buttermilk, milk, and water in the bowl of a mixer. Mix on low speed until homogeneous, about 3 minutes. Rest the dough in the mixer for 15 to 20 minutes.
- Add the salt and mix on low speed until the dough reaches the intense stage of gluten development, about 5 minutes.
- R
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