Jill Fisher

September 2, 2020 at 8:40pm

Thanks Barb for such a quick reply! Also, you explained how to substitute regular milk for dry milk in this recipe. I'm new to sourdough and have basic question about WHY it's okay to let buttermilk or milk sit at room temperature in levain 12 hours (some recipes I've seen elsewhere say up to 24 hours). Is it because sourdough starter is a culture with "alcohol"? Maybe, buttermilk or milk is pasteurized? I've been making the Classic Sourdough Pancakes or Waffles in which buttermilk is used and sits on counter 12 hours. We haven't gotten sick yet and they are soooo flavorful! Just curious, I like to learn and King Arthur is so good to educate aspiring home bakers!

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.