Buttermilk Multi grain with Rye starter / YW fed
This is based originally on a Buttermilk Rye that David Snyder posted. He got it from a baker on the net. I’ve changed a number of things but want to give credit for the idea .
This is another mostly hands off formula. The incredible outcome belies the easy process. This once again proves time and fermentation are your friends .
2150g dough 2 boules 450 /20 min covered graniteware
400/30 min uncovered
levain: 110g freshly ground rye sourced Breadtopia
110g active YW
60g stored Rye SD starter mixed all and left for 4 hrs was tripled. Left on counter til morning.
Dough:
400g fresh milled Spelt- Breadtopia
300g fresh milled Sonora - Barton Springs
300g Arrowhead Mills bread flour (+ 50 g extra if dough doesn’t form perfect non sticky ball in KA mixer)
280g levain mixed into 740g buttermilk, 22 g salt ,60g EVOO and 60 g date syrup can substitute honey but crust/ crumb color will be lighter
mix on 1 till thoroughly wet. Let rest 1 hr. Mix on 2 four minutes. Should clean bowl completely dust in extra 50g +/- to make this happen. Shape in ball into oiled large bucket. 30 min then one s&f. 30 min another s&f. Let rise til 30%. Shape and into floured banneton rise approx 4 hrs in fridge. Can continue retard overnight or bake . I usually retard overnight but the dough was huge so I decided to try something new to me. Beautiful flavor crust and fine crumb much like the Pullman crumb. So much flavor. 
Comments
This one looks excellent and must taste fantastic. Perfect for sandwiches.
Best regards,
Ian
It reminds me of the lovely fine crumb that you achieve.
Did you use the kind of buttermilk that has carageenan and various starches (tapioca, etc.) and gums as thickeners?
Kroger brand buttermilk, that has added starch and gums, tripped me up for years (mainly with biscuits and pancakes) until I finally figured out why, and realized buttermilk doesn't have to have that stuff.
PS, great looking loaves!
Clabbered milk , it was a gallon of whole homogenized milk left in the car overnight 😳 I stuck it in the freezer and chilled it quickly after I found it. Took it out this morning and it was thick with curds and whey but smelled sweet so I poured out what I needed and whisked it to blend everything in and voilà!
I have read your comments previously about buttermilk. I do try to get it without any adulteration but I have to say that decades of baking with other versions of various kinds have never caused me any problems. I regularly make breads, cakes , pancakes and waffles with any kind of buttermilk on the shelf and everything always tastes and looks great. I much prefer the Bulgarian live culture that Walmart used to carry but they haven’t had it in a couple years. We have a local VA dairy that has wonderful whole milk with the cream on top and fantastic buttermilk but Homesteads milk is only available at Kroger and glass bottles and I rarely go in Kroger. I wonder why your experience with buttermilk is so different? Anyway this is the best bread and you can use any combo of flour . This is the first time I’ve fed my SD starter with YW to make a levain. Will definitely do again. I usually do separate double levains. Please post if you make this one. c
Fabulous bake Caroline, but it tastes amazing.
Benny
Very tender has great keeping quality. Thank you Bennie. c
Love the golden colouration at the crust.
It has a lovely color from the date syrup. I like using it instead of honey when I am using whole grains especially rye because it does give a lovely color. I use banneton with a floured cloth napkin to line the basket. You can see I didn't flour them evenly. I also don't score the loaves but fold them in such a way that they will break open as they want instead of an intentional score. Flavor is exceptional. Thanks for looking . c
Looks great Caroline! The contrast in crust vs crumb color is pretty remarkable. I also like using YW to kick off a rye preferment. Sounds like yours was nice and active!
I don’t think I’ve tried buttermilk in a bread yet. Need to add it to the list of breads to try. That, and the trinity…. 😁
You definitely need to try this one. It’s so easy and comes together so quickly. You haven’t tried the trinity???😳🤦♀️
Well you must it makes whole grain breads tender and flavorful and increases the freshness all with no work from you. Lemme know if you have any questions. c
Do you have a favorite recipe that uses the trinity and is posted on TFL? Say 40+% whole grain? I’ll search for it if you can point me in the right direction. 👍
I made it up. I use it in almost all my whole grain bakes. If you just scroll through my postings particularly when I put it in the title you will see it.
Also all you do is take a 1000 g TDW and remove 90 g water and sub 30g each honey ( liquid sweetener of choice) 30g EVOO and 30g yogurt or buttermilk. That’s it. That’s how I started. Makes the dough come together beautifully and handle really well. Just take your favorite whole grain recipe and start there. If it’s a 1500g TDW then use 45g each . I found those proportions work well.