I wouldn't think so. I'm going to make a whole wheat sandwich bread and I want to try it with buttermilk. Would I use the same amount of buttermilk as I would water for a dough with 65% hydration. I think I would need more.

Larry

Hi. I've just purchased Dan Lepard's The Handmade Loaf and am dying to try his leaven recipe. However he uses yoghurt and we can't have dairy in my house (alas), so I was wondering if anyone could recommend a substitution.

Also, a lot of his recipes include milk or buttermilk as well as butter. Any suggestions how to handle this?

Thanks!

Bettina

Since the breads I made most recently were both sourdough ryes, I was looking for something different this time around that would work well for sandwiches. My first inclination was to haul out an old favorite, a honey whole wheat bread. While flipping through Bernard Clayton's New Complete Book of Breads, I happened across a buttermilk whole wheat recipe that I had not tried previously. Since I had all of the necessary materials on hand, I thought that I would give it a try. The recipe follows [with my notes]. I'll also include additional comments at the end