Culinary Institute of America

Buttermilk Sourdough

Preparation info
  • Makes

    23 lb

    dough. DDT: 76°F/24°C
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient Baker’s % U.S. Metric
Bread flour

Method

  1. 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.
  2. Add the salt and mix on low speed until the dough reaches the intense stage of gluten development, about 5 minutes.
  3. R