Classic Straight Dough Method in Mini Zo. Buttermilk loaf. Классический безопарный способ в хлебопечке Мини Zojirushi

Buttermilk powder from KAF is quite different from our Canadian buttermilk powder. It is grainy (Canadian is smooth, fine powder) and much lower in fat content. The fragrance is the same - strong and milky, fresh buttermilky.

Since the only difference between buttermilk  and skim milk is the unique fat that buttermilk contains (buttermilk fat has high lecithin content), I have found that the buttermilk powder from KAF gives me breads noticeably different from those made with Canadian buttermilk powders with 7-8% M.F. in them. FYI, buttermilk powders range from 2% to 12% m.f. The higher its fat content, the more lecithin in buttermilk, the more buttermilk works as improver and emulsifier in dough, giving you the tenderest, softest breads, cakes, pancakes, quick breads and biscuits. So read the labels!

A typical loaf of buttermilk bread, made with Canadian 7-8% m.f. buttermilk powder (standard industrial quality, can be reconstituted, fermented into cultured buttermilk, etc). Source 1 from Ontario. Source 2 from Manitoba.

Typical outcome of baking the same loaf with the lowfat buttermilk powder from KAF. Source.

The loaves had softer crusts of paler or desaturated colors and they resembled breads made with milk, not with buttermilk.

Fortunately or unfortunately, I ordered two lbs of buttermilk powder from KAF and had to figure out how to use it.