I've used both powdered and fresh buttermilk (at different times) in the
same ABM recipe. The fresh was better, but the powdered made good bread
too. I find it helps to mix water with the powder following the recipe on
the buttermilk <canister/box/bag> and let it sit for an hour before making
the bread.
I get powdered buttermilk at Fresh Fields (gourmet/health food supermarket)
or a local health food store (this is in the Washington, DC area).
Health food stores are an excellent place to look for bread ingredients.
Not only do they have a lot of less usual items, but the better ones take
care of their stock better. For example, they keep flour in the
refrigerator or freezer. I remember one store in San Diego that maintained
a large refrigerated room for all semi-perishable products, including flour.
(Though, sometimes the products are not as thoroughly sterilized. Way I
look at it, the once in a while I fnd bugs or mold on a product is a small
price to pay for the better quality the rest of the time. It doesn't happen
very often.)
- susan
-------------
Some recipes I've seen call for buttermilk. I've been looking for the
powdered variety. Anyone know if thisworks in recipes calling for
buttermilk? If so, anybody have a clue as to where to find it. I live in
Colorado. Have checked the major supermarket chains here but to no avail.