Replacing 40% of my water with low fat buttermilk made for a ridiculously soft, fluffy crumb with a distinctly tangy flavor. Just an idea to keep under your hat.
475 g bread flour 25 g sprouted whole wheat flour 250 g water 100 g low fat cultured buttermilk 100 g starter at peak 10 g salt
Mix, rest 30 mins. 3x stretch and fold on the hour. Bulk ferment untilil increased 50% in volume. Shape and place in prepared banneton. Rest 2 hours at room temp. Refrigerate overnight. Bake 20 mins covered at 475°F and then uncovered 16 more at 450°F. Wait till it’s completely cool to cut as the crumb is very, very soft. 
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Replacing 40% of my water with low fat buttermilk made for a ridiculously soft, fluffy crumb with a distinctly tangy flavor. Just an idea to keep under your hat.
475 g bread flour
25 g sprouted whole wheat flour
250 g water
100 g low fat cultured buttermilk
100 g starter at peak
10 g salt
Mix, rest 30 mins. 3x stretch and fold on the hour. Bulk ferment untilil increased 50% in volume. Shape and place in prepared banneton. Rest 2 hours at room temp. Refrigerate overnight. Bake 20 mins covered at 475°F and then uncovered 16 more at 450°F. Wait till it’s completely cool to cut as the crumb is very, very soft. 
I wonder if my yeast could handle the ph