[information]
title = "Scandinavian buttermilk sourdough"
description = "From Vanessa Kimbell's 'The Sourdough School' (p. 141)"

keywords = ["sourdough", "kimbell"]

notes = """
If buying commecial buttermilk, Kimbell reccomends adding 20g of butter to it per 850g. Recomended flours are enikorn, emmer or Oland.
"""

[ingredients]
leaven-flour = 10.3
leaven-water = 9.2
leaven-starter = 2.6
buttermilk = 85
flour = 50
heratage-wholegrain-flour = 50
salt = 2
toasted-caraway-seeds = 2