Name: Buttermilk Sourdough
Yield: Makes 23 lb 14¼ oz/10.8 kg dough. DDT: 76°F/24°C
Ingredients: malt syrup; bread flour; wheat flour; milk; buttermilk; water; wheat sourdough starter; salt

Preparation info

Makes
23 lb
dough. DDT: 76°F/24°C

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

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

Vegetarian
Bread

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.
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