I decided to replace my water in my sourdough with Buttermilk and it did not disappoint.

The fat and butter made it so soft. What a beautiful result.

I did some research to make sure it was safe to let the buttermilk sit out for 5 hours during bulk fermentation. It suggested it could be out even longer but I decided to pop it in the fridge after 5 to be safe. I let it stay in the fridge overnight..And I waited until the buttermilk was room temp to add it to the dough. Super Cold milk OR water kills your starter.

When I pulled the container of dough out today I let it sit on my counter for 2 hours to warm up some, and it actually got a second rise. It grew quite a bit. So I went ahead halved it, shaped it and baked immediately.

Here’s a better pic of the crumb.

Let me know if you guys try it!