Baking buttermilk sourdough bread is pretty standard in my kitchen because I love adding milk or buttermilk in the place in water in many of my bread recipes.
The added fat makes the bread much more flavorful fluffy and tender.
This sourdough buttermilk bread is perfect for sandwiches, toast, butter, or jelly.
If you’re looking for extra ways to use up some buttermilk, bread baking is a wonderful solution!
Why You’ll Enjoy Bread-Baking With Buttermilk
Baking with buttermilk adds a delicious tang and a depth of flavor to baked goods.
Its acidity helps tenderize gluten, resulting in a softer and more tender crumb in breads, cakes, and pastries.
Buttermilk also reacts with baking soda, producing a light and fluffy texture that’s perfect for pancakes, waffles, muffins, and breads.
Buttermilk enhances sweet and savory recipes alike.
Tools You’ll Need for Making Buttermilk Sourdough Bread
- Stand mixer
- Bench Knife
- Plastic Wrap
- Bread loaf baking pan
- Pastry brush
- Bread knife or a very sharp knife
Ingredients
- 1 cup sourdough starter (bubbly and active)
- 1/2 cup room temperature butter
- 2 Tbs. agave
- 1 Tbs. salt
- 2 1/12 cups buttermilk (room temperature)
- 4 cups all-purpose flour
- 4 cups fresh milled spelt grain
- 1 egg for an egg wash
Instructions
- Add all of the ingredients into the bowl of the stand mixer.
- Allow the dough to knead on low for 25-30 mins. to allow for good gluten development.
- After kneading remove the dough from the mixer and cover with plastic wrap.
- Set in a warm place and allow the dough to rise for 12 hours.
- After 12 hours, divide the dough in half and shape each loaf.
- To shape the dough roll each piece into a rectangle. Fold the long sides inward first. Then roll the dough starting from the short end.
- Place in piece of dough into a lightly greased loaf pan or line with parchment paper.
- Allow the dough to rise for 4 hours until each loaf has doubled.
- Preheat oven to 375 degrees.
- Crack open the egg, gently mix, and use the pastry brush to brush on the egg for an egg wash.
- Bake the loaves for 40-45 minutes. The loaves should be golden brown and sound hollow when tapped.
- For best results, allow the bread to cool completely before slicing.
Tips for Making Buttermilk Sourdough Bread
- Your sourdough starter should be well-fed and bubbly before you begin. Make sure it has been active for at least 4-6 hours after feeding.
- Although you can make a d.i.y, buttermilk version, I recommend using uncultured buttermilk.
FAQ’s About Buttermilk Sourdough Bread
How long does buttermilk sourdough bread last?
Properly stored at room temperature in a bread bag, bread box or wrapped in a kitchen towel, buttermilk sourdough bread can last for approximately 3-4 days. For longer storage, consider freezing slices for freshness.
Can I use store-bought buttermilk instead of making my own?
Yes, you can use store-bought buttermilk in your buttermilk sourdough bread recipe. However, if you wish to make your own, combine one cup of milk with one tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before use.
How can I tell when the bread is done baking?
You can determine if your buttermilk sourdough bread is finished baking by tapping the bottom of the loaf. A hollow sound indicates it is done.
More Home Cooking Recipes to Enjoy!
Sourdough Banana Nut Muffin Recipe
Buttermilk Sourdough Bread
Equipment
- stand mixer
- bench knife
- Plastic Wrap
- bread loaf baking pan
- Pastry Brush
- bread knife / very sharp knife
Ingredients
- 1 cup sourdough starter bubbly and active
- 1/2 cup room temperature butter
- 2 Tbs. agave
- 1 Tbs. salt
- 2 1/12 cups buttermilk room temperature
- 4 cups all-purpose flour
- 4 cups fresh milled spelt grain
- 1 egg for an egg wash
Instructions
- Add all of the ingredients into the bowl of the stand mixer.
- Allow the dough to knead on low for 25-30 mins. to allow for good gluten development.
- After kneading remove the dough from the mixer and cover with plastic wrap.
- Set in a warm place and allow the dough to rise for 12 hours.
- After 12 hours, divide the dough in half and shape each loaf.
- To shape the dough roll each piece into a rectangle. Fold the long sides inward first. Then roll the dough starting from the short end.
- Place in piece of dough into a lightly greased loaf pan or line with parchment paper.
- Allow the dough to rise for 4 hours until each loaf has doubled.
- Preheat oven to 375 degrees.
- Crack open the egg, gently mix, and use the pastry brush to brush on the egg for an egg wash.
- Bake the loaves for 40-45 minutes. The loaves should be golden brown and sound hollow when tapped.
- For best results, allow the bread to cool completely before slicing.
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