I've been tweaking my bread recipe for a few years... I use a bread machine... usually make 1 loaf/week....
This is my recipe..
450 gms bread flour
45 gms Demerara sugar
20 gms dry buttermilk /// experimental loaf in the machine now has 20 gms dry milk powder....
12 gms kosher salt
12 gms yeast
12 gms gluten
12 gms Caraway seed
12 gms Dill seed
4 TBS butter
260 gms warm water
I was shooting for an acidic flavor in the bread similar to Deli Jewish Rye which is like a sour dough, fermented...
It's really good...
Well, I kept adding buttermilk powder in an attempt to get a more sour flavor....
My loaves kept getting smaller and more dense.... I love the increased density and sour flavor but the bread wouldn't rise properly....
NEWS FLASH !!!!
The BM powder was killing the yeast.... Cow’s milk has a pH of 6.7–6.9, compared with 4.4–4.8 for buttermilk...
Soooo, if you add BM to your bread recipe, be prepared to make some changes...
A 1-2 gms change in BM powder can make a significant change in how your bread rises...
Carefully adjusting the gms. BM can make a very nice, more dense bread.... not that airy stuff that's not good for much....
Try adding a small amount to your regular bread recipe to tighten it up.. Play with the BM amount until you get a perfect loaf...
NOTE..... Volume measure does NOT work when trying to replicate a recipe... use grams weights for all your measurements....
BM is healthy... https://www.healthline.com/nutrition/buttermilk#what-it-is
I have an experimental loaf in the bread machine now... in about 4 hours, I will show my results...
As I increased the BM powder, I had to increase the other ingredients proportionally to get a full sized loaf with the increased density...
This is my recipe..
450 gms bread flour
45 gms Demerara sugar
20 gms dry buttermilk /// experimental loaf in the machine now has 20 gms dry milk powder....
12 gms kosher salt
12 gms yeast
12 gms gluten
12 gms Caraway seed
12 gms Dill seed
4 TBS butter
260 gms warm water
I was shooting for an acidic flavor in the bread similar to Deli Jewish Rye which is like a sour dough, fermented...
It's really good...
Well, I kept adding buttermilk powder in an attempt to get a more sour flavor....
My loaves kept getting smaller and more dense.... I love the increased density and sour flavor but the bread wouldn't rise properly....
NEWS FLASH !!!!
The BM powder was killing the yeast.... Cow’s milk has a pH of 6.7–6.9, compared with 4.4–4.8 for buttermilk...
Soooo, if you add BM to your bread recipe, be prepared to make some changes...
A 1-2 gms change in BM powder can make a significant change in how your bread rises...
Carefully adjusting the gms. BM can make a very nice, more dense bread.... not that airy stuff that's not good for much....
Try adding a small amount to your regular bread recipe to tighten it up.. Play with the BM amount until you get a perfect loaf...
NOTE..... Volume measure does NOT work when trying to replicate a recipe... use grams weights for all your measurements....
BM is healthy... https://www.healthline.com/nutrition/buttermilk#what-it-is
I have an experimental loaf in the bread machine now... in about 4 hours, I will show my results...
As I increased the BM powder, I had to increase the other ingredients proportionally to get a full sized loaf with the increased density...