Amy

December 4, 2012 at 6:24pm

could one use buttermilk? would self-rising flour be an option? BTW.....I would love for KAF to publish a sourdough cookbook! Love all your books so much.....they are the best! Hi Amy, Because you want to keep the acids and leavens in proportions, I wouldn't go with the buttermilk and self-rising flour. The recipe will work out just beautifully as written. ~ MaryJane
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