Substituting sourcream with something else?
I have attempted some hand-kneading bread recipes and ended up with massive upper body workout that left me in pain and with impossible-to-consume fail bread (I will probably put up another question-filled post about hand kneading...). So I have been researching about no-knead method and came up with Dan Lepard, and my friend heard me talking about him and his almost no-knead technique and for my birthday last month, my friend gave me Dan Lepard's new book called "Short & Sweet".
I came across a recipe called "Sour Cream Sandwich Bread" from this book that I really wanted to try. It's just that sour cream is not the easiest thing to get in the part of South Korea I live in, and even if I could get some sour cream, it's really expensive. So naturally, I was wondering whether I could substitute sour cream with something else.
I thought I would ask the master bakers on this site to guide me as the author specifically mentioned about sour cream as follows:
"The fat content in the cream is what gives the crust its tenderness, so don't be tempted by any low fat substitutes."
I am not looking for low fat substitutes at all. It would be nice to get some low fat substitutes and still get soft crust and crumb, but if not, then I am more than happy to try full fat substitutes.
I will include the full ingredients and the method of this Sour Cream Sandwich bread recipe. Please help me to find a good sour cream substitute!
Thank you in advance :D
(recipe removed at publisher's request)
Dan's recipe can be found here: