I’m new to this and didn’t want to try something too difficult right off the bat. I was hoping to have some kind of homemade bread for breakfast without a huge time investment, and this turned out to be exactly what I hoped it would be. I didn’t have buttermilk, so I used water, apple cider vinegar, and some olive oil. I also threw in some chia seeds, hoping that would make it hold together a little better.
Any tips for other things I should try? I’m not necessarily trying to make it vegan, although it did come out that way.
Looks good. Never tried it with water mind you.
You can just use regular milk with some malt vinegar or lemon juice if you don’t have buttermilk. It doesn’t affect the flavour in my experience.
I did a post a while back with my recipe for what it’s worth.
You can also straight swap the dairy milk for soy milk if you’re lactose intolerant or vegan.
I toss in a few castaway seeds for a little extra flavour.
Absolutely, both almond and coconut milk work perfect too, I’m sure oat milk would also, though I’ve not tried it myself.
Good to know. My preference is usually for soy since it’s only 85p/L from Lidl though.
Wow, soy milk is crazy expensive in every store here in the U.S. Roughly $1 per liter would be amazing. I’ve ended up making soy milk from dried soybeans at home instead, and that comes out to be about $1 per liter.
It is amazing! Can get even cheaper at Lidl, but that one isn’t fortified and clumps at the bottom.
Yeah totally, I prefer coconut myself, but rotate what I get with what is on sale. It’s nice we have so many non dairy options available today, and that they work interchangeably with baking.
Some recipes I noticed will specifically say, “whole milk” and I’ve worried the non dairy milk will not have enough fat or whatnot, but thus far I’ve never had issue with the replacement. Like you said, even the lemon/vinegar trick to make ‘buttermilk’ works with the non dairies, I’ve no idea the science behind it, but it’s helpful!