soaker: buttermilk/yogurt verses water??
I am wondering something.
I made Peter Reinharts' whole wheat bread with soaker and biga. In the soaker, since I didn't have any buttermilk (and my buttermaker died on me - and I didn't have time to make butter by hand) I used some fresh (but older milk).
My bread turned out wonderful! I was so pleased.
Well, now that I am back to square one with no butter milk, I am wondering how water will fare in a soaker in my bread?
Can anyone share some insight with me?