calling all bakers - buttermilk in bread recipe ?

[KatyTheChickenLady]

remember newbie bread maker here

I've got the bread machine down for a white bread recipe that suits us (we love it), and I change up the herbs & such every day. So far we're not fans of whole wheat, but that's ok.

I have some excess buttermilk today and was thinking of trying it in the mix, but am wondering if I should just substitute it for the milk in equal ammounts, or is there a ratio I should follow? This is store bought buttermilk.

THANKS!

 

[BettyR]

You want to keep your liquid measure the same...so if you normally use 1 cup of milk then you would replace it with 1 cup of buttermilk. The extra acid in the buttermilk will give your yeast a boost. Yeast loves acid.

 

[KatyTheChickenLady]

thanks Betty I was hoping you were on! so should I use less yeast? my loves are already really high.

 

[BarefootMom]

my bread recipe doesn't call for milk but for water---I use whey instead of the water part of the time--it is always the same amount---calls for 2 cups water so I use 2 cups whey

I have used buttermilk for milk in other recipes and been just fine with it.

I am sure it would be great!

 

[KatyTheChickenLady]

thanks! off to make bread

 

[bigmike&nan]

Quote:
I use buttermilk in my homemade naan and pizza dough recipes when I have the buttermilk handy - it's very good. Betty is right, the yeast LOVES the acid in buttermilk.

 

[KatyTheChickenLady]

I know! I used it in your naan recipe (that's why i have some extra lol). the dough came out really silky, it was great.

 

[BettyR]

Quote:
If you think you need a touch less yeast then cut back a pinch, but I wouldn't cut back too much unless you would like to extend your rising time. I always mix my bread and let it sit a couple of hours before I knead it. That hydrates the flour, gives your gluten a leg up on development and gives you a little extra flavor...but unless you are making whole wheat it's really not all that necessary.