Substituting buttermilk in Pain de Mie
Last week I made Pain de Mie for the first time, trying out my new Pullman loaf pan, and it worked really well. I used this recipe:
http://www.food.com/recipe/pain-de-mie-french-pullman-bread-abm-303501 [1]
- 3/4 cup milk [2]
- 1 cup lukewarm water [3]
- 6 tablespoons butter [4]
- 2 teaspoons salt [5]
- 3 tablespoons sugar [6]
- 1/3 cup dry milk [2] or 1/3 cup nonfat dry milk powder
- 1/3 cup potato flour [7] or 3/4 cup potato flakes
- 3 cups unbleached all-purpose flour [8]
- 1 1/2 cups white whole wheat flour [8]
- 2 1/4 teaspoons instant yeast [9]
except I used leftover mashed potato and added about 1/4 cup mixed grains for texture. For the next loaf, I was thinking to try buttermilk instead of 2%. Should I? If I do, should I reduce the amount of butter in the recipe?