buttermilk or yogurt to bring a tang to bread
just looking for peoples opinion. I recently made an oat and wheat bread - using instant yeast - but would like to add a sharpness to it. I am currently fermenting rolled oats so that should bring a sour complex note to the bread but i was going to do a bit of tinkering with the liquid. The recipe calls for equal parts water and milk but i was thinking of:
1. replacing the water with whey (which i have leftover from making yogurt)
2. replacing the milk with buttermilk
3. replacing half the water with yogurt
however im not sure what any of these changes will do....
Im basically in two minds.
As an Irishman i thought it would be fun to use buttermilk as a nod to our famous soda bread but i also make yogurt so im tempted to use that....however im not sure how the fermented oats will react to the addition of more yogurt as ive used whey as a starter to get them fermenting .....
theres also honey and a little butter in this recipe so i have a sweet counterpoint to the twang im looking for and i have the butter to give the bead a lovely soft tender crumb. I dont want to use my starter to make this bread as im looking to develop different techniques so any help or advice would be much appreciated