plain yogurt with live active culturesa few tablespoons, used to culture the cream~2-3 tbspest.
sourdough starter (spent)used to build the levain~200 gest.
freshly milled whole wheat floursifted before use~300 gest.
store-bought white flourblended with whole wheat flour in a specific ratio~400 gest.
wateradjust hydration level based on experience~350 mlest.
saltused to season the dough and finished butter~10 gest.
Steps
1
Day 1: Mix heavy cream with a few tablespoons of plain yogurt and let it sit at room temperature for a few days to ferment into a crème fraîche-like cultured cream.
2
Take the depleted starter, mix in fresh flour and water until it reaches a cake-batter consistency, then let it activate and double in size over a few hours to form the levain.
3
Sift the freshly milled whole wheat flour to remove some bran, then combine it with store-bought white flour in your desired ratio to form the dough.
4
Let the dough rest about 20 minutes, then perform 3–4 rounds of stretch-and-folds at 20-minute intervals until the gluten feels strong and the dough holds its shape.
5
Let the dough bulk ferment in the fridge for about 20 hours until it doubles in volume.
6
Day 2: Check on the cultured cream — if it hasn't fully thickened, let it continue fermenting.
7
Divide the risen dough in half, do a rough pre-shape, rest 20 minutes, then perform the final shaping, using enough flour to prevent sticking to the proofing basket.
8
Place the shaped loaves in the fridge for a cold proof of about 20 hours to develop deeper flavor.
9
Day 3: Preheat a Dutch oven in preparation for baking the bread.
10
Check the cultured cream — once it's fully thickened into a crème fraîche-like texture, it's ready to churn into butter.
11
Whip the cultured cream in a stand mixer on high speed until it turns into whipped cream, then continue mixing until it breaks into butterfat solids and buttermilk.
12
Strain off the buttermilk for other uses, then rinse the butter solids under cold water, working them by hand until the water runs clear to remove residual buttermilk and extend shelf life.
13
Season the washed butter with a little salt to finish the cultured butter, then portion it for fresh use or freezing.
14
Bake the cold-proofed dough in the preheated Dutch oven to finish the sourdough loaves, then serve with the homemade cultured butter.
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