The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dried buttermilk powder

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HeidiH's picture

Is anyone else using buttermilk powder in rye?

February 23, 2013 - 12:17pm -- HeidiH

Simplicity is my aim in making bread.   I'm unsuited to mothering a starter.  I don't knead except in the rarest of circumstances.  Therefore, I am constantly tinkering to make fool-proof, easy breads that feel and taste like the real deal.

I've been working on a formula for a simple rye bread that is all dry ingredients + water.  Previously, I was making rye with whey but I'd like to divorce making rye from making quark/ricotta/fresh mozzi.

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