Irish Buttermilk Sourdough (Taos Géar Bláthach Éireannach)
Welcome to another step-by-step recipe from BreadClub20. Why not drop by our main Facebook page by clicking here... If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'. The Irish have used buttermilk in their baking for centuries. Irish wheat was soft and low in gluten and best suited to soda as a leavening agent. These days, traditional Irish bread is leavened with commercial yeast and soda reserved for the eponymous Irish Soda Bread. However, there have always been kitchens and farmhouses that have used a natural levain or sponge to leaven their bread. In the BreadClub20 recipe, we're combining the traditional with the more modern. We're producing a sourdough loaf that is leavened by a traditional sourdough starter but hydrated by buttermilk. INGREDIENTS 1000 gms of strong white bread flour 440 gms buttermilk 310 gms tepid water 20 gms fine sea salt (2%) 270 gms fresh active sourdough levain (...
