French Buttermilk Starter

I always seem to have cultured buttermilk around. With a cup left in the carton, I decided to add yeast and some flour, and let it stand for twenty-four hours. Voila! C’est magnifique! I got a smooth, thick fermented starter that has become my favorite. Buttermilk is thinnest at the time of purchase and thickens as it sits. You may want to adjust how much flour you add according to the thickness of your buttermilk. If your buttermilk has exceeded its pull date, the starter may be rea