replacing buttermilk with sourdough
Hello all, this is my first post in the forum. It's a question I've been wondering about and it seems here might be a good place to ask.
This may or may not technically be a sourdough bread I'm talking about but it includes sourdough starter so I thought I'd put it in this forum.
Has anyone got any experience with replacing buttermilk in quick rising/soda bread with sourdough starter? I thought that with the added healthiness of putting flour through the process of being used in a sourdough starter, I could then use it in a quick bread, especially older starter that might not be much use for my normal wheat sourdough. I thought that given the starters acidity I could use it to replace the buttermilk/ cream of tartar in quick rising bread and therefore have the bread rise using just the reaction between baking soda and the acids created by my precious lactobacilli. The problem is to do with proportion, I don't know if I would have to measure the acidity of my starter compared to the acidity of buttermilk, or even if it is possible to have a starter that acidic.
I've looked through many posts but there doesn't seem to be any mention of such a thing. I have found plenty of breads that use sourdough starter and baking soda, seemingly neutralising each other, and then baking powder for more rising power. In these recipes the proportions seem to be roughly half a tsp of baking soda to a cup of sourdough starter. I would ideally leave out the baking powder and rise the bread as for Irish soda bread (being Irish I feel a sense of reluctance to tamper too much with the recipe).
Anyway I'd love to hear your ideas on the topic. Hopefully I've explained it reasonably well.