I have found that the buttermilk gives the loaf of sourdough a thinner, but chewier crust. 1 cup sourdough starter 1 cup milk 1 cup cornmeal 1 cup unbleached flour 1/4 cup maple syrup 2 eggs 1/2 cup melted butter 1 tsp sea salt 2 tsp baking powder 1/2 tsp baking soda Instructions In a large bowl mix together the starter milk, cornmeal and flour. Reduce the buttermilk to 114 grams. It even encouraged me to start working with a sourdough starter again, but gave me a great alternative in case I havent fed my starter in time to cook with it. The starter is what permits the bread to rise. 1 scant cup buttermilk 1/2 cup active starter (5 ouncces 2 tablespoons softened butter 1 1/2 teaspoons salt For Topping 1 tablespoon melted butter Instructions Combine the flour, brown sugar, buttermilk, butter and starter in a large mixing bowl by mixing until a sticky dough is formed. 2023 Made in USA. For me, I find that I have to add a bit of extra water to get to the correct consistency. P.S My apologies for being off-topic but I had to ask! Combine all the dry ingredients in a bowl and using a spatula or a wooden spoon, stir in the buttermilk and water till everything is mixed well. You can also use a flower water spray can and just mist the top of your bread as it goes in the oven. It also goes well with meat and sausage stew, roasted chicken or with breakfast egg courgette mini omelettes with mozzarella cheese. Now add your flour and salt and mix whole lot together to form a dry dough. Sprinkle the flour over the top of the banana mixture, then add the oats, baking soda, salt, and baking powder. oil a large boil, place dough inside, cover with plastic film and let rise until double in size at average room temperature (19-21C) for 10-12 hours (with 1 tsp . Please read my disclaimer noticehere. For me, I find that I have to add a bit of extra water to get to the correct consistency. This feels like a controversial take in the midst of the current sourdough stress-baking craze, but I mean it. Hi! Cook Time: 30 minutes. Sourdough buttermilk bread has a more tangy flavor than regular sourdough bread, particularly if you use cultured buttermilk. Heap some more flour on top. Their beauty lies in how straightforward and almost foolproof they are. Lightly grease the inside of your baker, or dust the inside with semolina; alternatively, place the dough on a sheet of parchment. If you do not have a banneton, then a bowl or basket lined with a floured tea towel is perfectly fine. If your house is warm, then 1 hour is enough to get your dough to rise. You will need a banneton to put your dough into. Leave the loaf on the floured paper and cover for 1 hour to rise again. After 24 hours you must feed your starter, then monitor its growth. As an Amazon Associate I earn from qualifying purchases. Use a large wooden spoon to stir everything together. 100 grams warm water. 3 Next add your flour and salt and mix together by hand. Then just divide the dough to fit your tins. Slice the butter into thin pats; don't worry about any irregular shapes or variations in thickness. Learn how your comment data is processed. King Arthur Baking Company, Inc. All rights reserved. To achieve this, you will need to include ingredients like Greek yogurt, sour cream, or instant sourdough yeast in your bread recipes to produce loaves that impart some form of a sourdough taste. I didnt think there was any way that this could actually work, but I had to impulse buy this magic and try it out for myself. Lift the parchment paper with the dough off the bowl and transfer it into the preheated Dutch oven and cover it with the lid. Transfer the dough ball to a bowl, lined with parchment paper and cover with a kitchen towel. Beat 2 minutes at high speed. However, I just couldnt gather enough courage to make my own starter and use it for baking the sourdough bread and came up with a hack for it. Whisk to combine. Bring the dough together into a ball. Then add whole wheat flour, bread flour, and ap flour. The crust was softer than most sourdoughs and still had a little chewiness. Once your dough has finished it's first ferment, it's time to shape it into either a boule or a batard (use these instructions for. If you go to my instagram feed, you will see that I played around with the no-knead bread recipe, changed the proportions of flour, used whole wheat and plain bread flour and baked all kinds of flavored breads using the sriracha seasoning, a chili-garlic version, jalapeo-cheddar, etc. Add your cornmeal, flour, baking powder, baking soda, and salt to a medium glass bowl. The steam softens the top of the dough, which allows it to rise even more in the oven. So cash in on the feels and take selfies with your round bois! Your oven should be initially as hot as you can make it (250 Celsius or 480 Fahrenheit) and after 10 mins reduce it to about 220 200 Celsius or 430 400 Fahrenheit). Grease two large loaf pans. Baked with natural yoghurt, caraway seeds, vinegar and sea salt. Now the dough is in its "shaping container" cover it loosely with a plastic bag or damp tea towel and pop it in the fridge for cold fermentation. Amazon and the Amazon logo are trademarks of Amazon.com, Inc or its affiliates. Mix dry ingredients together. Im horrible about feeding my sourdough on time for baking. Knead on lightly floured surface until smooth, about 8 to 10 minutes. Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment (a plastic cover is a better option for this stage). Take out the bread pan and remove the bread from the bread pan. Top the cake batter with half of the streusel topping and then add the remainder of the cake batter. by Swopy. You can use store bought buttermilk or utilise the leftover buttermilk from making butter or even cultured butter. Thanks for stopping by and hope you enjoy my signature concoctions! Stir in enough remaining flour to make soft dough. Then, spoon bread flour and whole wheat flour into the bowl. You'll need to flour your counter top with rice flour for this (we use rice flour because it has no gluten). Add lots of flour to a large piece of parchment paper. The BEST recipe for easy and delicious White Bean Hummus! Quick Lunch Recipe! The buttermilk gives you a tighter crumb than you would be used to with traditional sourdough bread, making it perfect for sandwich loaves. Remove the bread from the oven and transfer it to a rack to cool completely. In a separate bowl, combine water, vinegar, and yogurt, then add this to the dry ingredients. It may not be republished in part or whole without permission and/or appropriate credit. Leave to double in size again. I LOVE sourdough bread. Make sure that you make the baking paper big enough to use the edges as a handle to lower to dough into your Dutch Oven. The unfed starter contributes to flavors, while the instant yeast helps the bread rise. When you're ready to make bread, turn the dough out onto a well-floured work surface, and shape it into a rough ball. Shape each piece into a smooth ball. In a large bowl, combine all of the ingredients and mix with a fork until just combined. Tip the loaf out of the proofing basket onto a sheet of parchment. Once your dough has doubled in size, lay a piece of parchment paper on the kitchen counter, and sprinkle some rice flour or semolina flour on top of it. Alternatively, you can also use: I really like the combination of rye bread and caraway seeds they go so well together! Modified: Jan 16, 2023 by The Pantry Mama This post may contain affiliate links. However, if youre looking to bake a loaf that provides sourdough benefits, then this can only be achieved through a sourdough starter, solely due to its wild yeasts and lactic acid bacteria. Bake for about 35 mins (in total) and check by tapping on the bottom of the bread, to see when it is ready. But all of those warm and fuzzies arent null and void just because youre not making actual sourdough. Start with this caramelized zucchini flatbread and swap in whatever produce you might have on hand. This post contains affiliate links that I earn a small commission from at no cost to you. It's delicious served fresh with cultured butter, peanut butter or even this whipped honey cinnamon butter. Looking for an easy sourdough starter recipe? Im the face behind The Pantry Mama and I want to help you bake delicious sourdough bread, no matter what your schedule. Use the end of a wooden spoon to gently mix the ingredients together, till youve formed a shaggy dough. Prep Time: 1 day 2 hours. Copyright Because many are made without yeast (thanks, baking powder! You can try to add other herbs or savoury spices, but to be honest, it wont replace the flavour of caraway seeds. Honestly, leaving them out is the easiest thing, if you dont have any. For example you could use 200g of buttermilk and 150g of water for a total of 350g of liquid. The kneading doesnt actually take much longer if you knead 3 kg or 500 grams its still about 10-15 minutes. In the interim between starters, I discovered a DELICIOUS way to make sourdough bread at home without a starter! Regular oven size will fit 6 loaves in large bread tins (or anything like 2 lb cake/bread tins). Make sure that you flour your proving basket well, so that your bread wont stick to the inside of the banetton baskett. For instance, San Francisco sourdough bread is made without a starter, although it takes about a week to make. Just because they're not sour doesn't mean they don't deserve your love. Make a simple loaf of homemade artisan sourdough bread with a crisp, golden crust, and plush interior. Then, mix in 70 grams of active sourdough starter. I am here to tell you that you can make sourdough bread without a starter that is just as delicious! Having a sourdough starter isnt for everyone. When buttermilk is spoiled, a high acid level destroys the bacteria, leaving only a sour taste. Add water (120 to 130F) and starter to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Have either ice cubes or boiling water ready and as soon as you place the bread in the oven, throw the ice cubes on the tray (or pour the water). To do so, youll want to partially bake (a.k.a. Let the dough rest for an hour. Place the shaped dough in the baker (along with the parchment, if using), and cover it with the lid. Scoop up the dough using lightly floured hands, and gently place it onto the parchment paper. Required fields are marked *. Ideally, you dont want to add more than 100 grams of low gluten flour rye flour. If the dough seems dry add a little more water. If youre looking for something that will deliver a feeling of huge accomplishment, consider turning to this no-knead focaccia. I think a little water is still important, so I have chosen to use 300g of buttermilk and 50g of water for this recipe. Just before baking, dust the loaf with a fine coat of flour and use a lame or a sharp knife to make one or several 1/2 deep slashes through its top surface. . Sprinkle of the cinnamon sugar mixture over the top. Read more >>, Learn how to bake bread at home with my practical bread making e-book. I never, however, thought that I will some day turn into a bread baker myself! Start with the dry ingredients. Heres What To Do! The dough may seem like its too wet or heavy, but this is what we want. So, whilst made without a sourdough starter, its certainly not quick! This is so good! Add the water and leave a little bit out, just in case. I recommend buying a starter (reasons for which I explain here ). Combine all the ingredients in a large mixing bowl, or a large (6-quart) food-safe plastic bucket. Place the sourdough into the pot using the baking paper as a handle. Ive used yogurt in mine and left out the caraway seeds as I didnt have any and the bread still tasted fab! Gently spread remaining batter over the top and sprinkle with remaining cinnamon sugar mixture. The dough should be elastic and smooth. Youll be able to use it for toast, sandwiches (duh), French toast, bread puddings, croutons, and more. This recipe makes about 750g bread the best tin to use is 2lb bread tin or an equivalent volume basket. Step 1: Gather your ingredients flour, salt, water, a sourdough starter and equipment, namely a digital scale. The bread will have a thin crisp crust that shatters under your knife with a sourdough like interior. The time it takes for your dough to rise will rely on the temperature of your house. The flavour is very close to the traditional sourdough bread with caraway seeds adding extra earthiness to the bread. While your oven is preheating, place your sourdough in the freezer. You can warm up the bread in the oven for 5-7 minutes (depending on the size of your sourdough bread) on 180 C or 350 F and serve your sourdough bread warm. My initial thoughts were very judge. Use a fork to mix everything together until smooth. When the bread machine has finished baking the bread, unplug the bread machine. Measure out your ingredients and place the salt at the bottom of a mixing bowl, then add 500g of flour. I literally said to myself, what is this magic that you speak of?! ( 2) Sale. I cooking 'n clicking! The natural wild yeasts used to bake sourdough bread offer a variety of health benefits. The trade-off here is that you will need to use commercially produced yeast in this bread. You can use whatever type you have basic, malted, cider vinegar, vine vinegar or any other flavour. Haha yes!!! YUM. Before we begin, decide whether you would like to bake your bread in 6, 12, 18, or 24 hours, then proceed to measure the correct amount of commercial yeast. Preheat the oven, along with a Dutch oven inside it, to 450 deg F. Once the oven is preheated to the required temperature, the dough has proofed or risen and the Dutch oven is also heated, carefully remove the Dutch oven from the oven (remember, it will be EXTREMELY HOT!). Stir with a wooden spoon, then transfer the dough to a clean kitchen surface, and use your hands to start kneading. It's really lovely and just a bit different than traditional sourdough because of the added fats. I find the packets next the the yeast on the backing isle in the grocery store. So cool right?! You can make great bread without making sourdough at all. When placing the shaped dough in the proving bread basket, make sure that it goes in upside down. Overtime, I stopped buying pre-packaged bread at the grocery stores, even if it was the so-called sourdough bread and started buying fresh baked sourdough bread from a local San Francisco bakery in the Ferry Building, near my work or from other local bakeries that offer their fresh sourdough breads at grocery stores. Once the dough is shaped into a tight ball. To make it, all you have to do is mix the ingredients together and transfer the dough into a buttered loaf pan. Wrap the napkin around the bread, and serve the bread with butter while it is warm. This really depends on how brown you want your bread to be. These are all about flavour and its amazing how you can subtly change the depth and richness of this bread by using extra ingredients. Create steam by placing baking tin at the bottom of your oven before you preheat the oven. If you're using a cloth or tea towel, rub the flour into it to ensure it becomes non stick. Place the skillet inside the oven while it preheats, warming up the skillet as well. Turn the dough out onto the floured paper and do your stretch and folds. 1 cup (227g) ripe (fed) sourdough starter. Keep sprinkling and folding the dough. I was on the baking isle looking for yeast packets, and there staring me in the face was a packet of sourdough yeast. I was looking for an easy bread recipe that would taste like a sourdough. Join me here for a simple modern approach to homemaking! Remove the dough from the mixing bowl, and spray a large bowl with cooking spray, Pat the dough into a round ball, and place it into the bowl. Please go to the Instagram Feed settings page to create a feed. Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. It also gives you a golden, chewy crust that smells amazing as its baking. Divide the dough into 24 equal pieces. Cut one loaf of sourdough bread into 1" cubes. If you have lots of buttermilk on hand after baking this recipe, you might also like to make these no wait sourdough waffles, sourdough Irish soda bread, sourdough biscuits or these chocolate chunk sourdough muffins. Check out this no-starter sourdough bread recipe below: Ingredients 400g strong white bread flour 100g rye flour 100ml plain white natural yogurt 200ml water 1-2 tsp caraway seeds 1 tsp sea salt 1.5 tsp brown sugar 2 tsp vinegar 1 sachet of Instant Sourdough yeast Method Add your dry ingredients to a large mixing bowl. Top the cake with the remainder of the pecan and cinnamon streusel mixture. You can use any type of salt, just bear in mind it will add a tiny bit of flavour to your bread. Let dough rest for 45 minutes, with cloth covering the mixer. Without a sourdough starter, your bread wont rise. Mix water, vinegar and yoghurt together and add to the dry mixture. Adding buttermilk to sourdough bread increases the fat content in the bread giving you a velvety soft crumb and a more complex, sour flavor. Though I started a sourdough starter back during the beginning of the pandemic, I couldnt seem to keep it alive and quickly gave up. This no yeast sourdough bread recipe is extra tangy and uses just 5 ingredients and is perfect when slathered with salted butter. Phase 1: Mix the Dough. Thank you so much for sharing!!!! In a smaller bowl, whisk together room-temperature beer, sugar, buttermilk, 100g of flour, and commercial yeast, stir and let this sit for several minutes. Gently score your bread with a lame, clean razor blade or knife. Copyright 2021 The Pantry Mama 2021 - All Rights Reserved, 5 Ways To Strengthen A Sourdough Starter: Give Your Starter A Boost, Sourdough Discard Crackers Recipe with Parmesan + Rosemary, Easy Sourdough Discard Sandwich Bread Recipe, Sourdough English Muffins {with a discard version too}. Lightly beat the egg, buttermilk, and sourdough discard together in a separate bowl. All no-knead bread recipes follow the same basic formula: mix together some combination of flour, water, salt, and yeast and wait. The flavour will change, but you will still end up with a lovely tasting bread. Weigh out your sourdough starter, buttermilk and water into a large mixing bowl and mix together briefly. If consumed, the odor of an expired buttermilk is strong and sour, and if ingested, it can cause mild food poisoning. However, all the recipes call for the sourdough starter, something I find very intimidating. Stir together until the starter is dissolved and the water looks cloudy. Swopy Bread Pan For Baking Loaf Baguette - Nonstick Perforated Tray Pans & Tools For Bakeware Supplies - Includes Proofing Cloth, Stainless Steel Dough Lame Blade, Scraper - 4 Waves, 15" X 13" X 1.6". Mix and stir everything together to make a sticky, rough dough. Welcome to my food blog, where I share my cooking, baking and other recipes. As an avid baker who has churned out a few loaves of sourdough myself, I understand the urge to want to bake along with others. If you dont have caraway seeds, leave them out. For me, sugar is a flavour thing and I dont care much about the fact that its a sugar. 2 Add the warm buttermilk water mixture, the sourdough starter and the oil to your mixing bowl or dough trough and mix the ingredients together. Buttermilk has a similar effect on bread than using full cream milk in sourdough, however it has added butter fats which act much like an oil. Your email address will not be published. 30 Minutes with the lid on at 230C/450F plus, 10-15 Minutes with the lid off at 210C/410F. Caraway seeds are much more common in Europe, than in UK or USA cooking or baking. Let it cool for about 15 minutes before slicing. Weigh all dry ingredients together and add them to a large mixing bowl. Classic beer bread channels the carbonation and flavor of beer to transform flour, sugar, and butter into a fluffy, slightly malty loaf. Baking with sourdough discard produces fantastic loaves of bread that impart wonderful tangy flavors, thanks to the addition of an unfed starter. You can choose to make it as a boule or as a sandwich loaf. Your email address will not be published. The one proving seem to take a little longer than 2 provings divided by 2, but its still quicker. Buttermilk is used in all kinds of bread because of the deeper flavor it brings. (Top 2 photos below)After that hour, bring it into a dough, not too tight, not too sticky, performing some pulls and folds in the bowl to pull it into a smooth dough. This might take anything up to 45-60 minutes, depending on your room temperature. It is safe to let sourdough buttermilk bread ferment overnight at room temperature. Salt is a personal preference, you can use more or use none your bread will still rise as salt doesnt have any impact on the dough, its just a flavour thing. The important point here is that the bread will still take its usual 30-35 minutes to bake, again saving you time and money when you think about how long it would take you to bake six loaves individually. Bread baking has never been easier! Fold the dough on all sides using a pastry/dough scraper, about 6-7 folds, forming a rough dough ball. Hello would you mind sharing which blog platform youre using? 100 g Sourdough Starter (can be reduced to 50g) 12 g Salt Instructions PREMIX THE DOUGH Weigh out your sourdough starter, buttermilk and water into a large mixing bowl and mix together briefly. However, if your house is chilly, you may require more than 2 hours. Step 4: Preheat the Oven & Pan. You can find the actual recipe by clicking HERE. In a large mixing bowl, combine water, sugar, sourdough starter, oil, and 1 TBS instant yeast. I found a super helpful video that I watched and successfully baked bread, at home, for the very first time! Aim to do around 4-6 sets of stretches and folds. Your bread wont taste sweet if thats what you are worried about. You don't want to let it go any further than doubled as it will be over fermented. The nutritional value is for the whole large loaf. Thanks so much for sharing this info! Place the bread pieces on a parchment lined baking sheet in a single layer. Spread half of the batter into a greased 9x5-inch loaf pan. Transfer the dough to a floured surface and knead gently for 3 minutes. You will LOVE this stuff! In a separate smaller bowl, add 220 grams of warm water. You'll need an active sourdough starter to make this delicious bread. Put the cover on. This process is a simple way to ensure your active sourdough starter is properly balanced for bread baking. Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. I usually preheat my fan assisted oven to 250 C (480F), but whatever the highest setting on your oven is, will be just fine. Step 1: feed the sourdough starter About 12 hours before you plan to mix the dough, to a clean jar add; 10 grams unfed starter 25 grams water 25 grams flour Cover the jar loosely and allow it to rest and room temperature. Cover the bowl and let the dough rise for 2 hours. Return the Dutch oven in to the oven and bake for 30 minutes. . If you dont have vinegar, use the same amount of lemon juice instead. This means that if you are really short of time, you can knead the bread, shape it and leave it to prove once and bake it straight away. The beauty is that the bread proving time will be the same and you can put the bread in the oven at the same time, so you are saving time and money. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Always check that the bread is baked through by tapping at the bottom of the bread. Your email address will not be published. If you're baking a long loaf, one arched slash down the loaf lengthwise is nice, or if baking a round, a crosshatch or crisscross pattern works well. (If youre looking for a recipe, I like this one from King Arthur Flour.) Grease a dutch oven and sprinkle with cornmeal. To make the Jalapeo Cheddar version, use quartered slices of 1 large fresh jalapeo and 1.5 cups of grated sharp cheddar cheese in addition to the ingredients in my recipe above and follow the rest of the steps as is. You can place your dough into a proofing basket for a crisp crust. What even is sourdough, exactly? Plug in bread machine. Mix together well. If you add too much low gluten flour the white bread flour gluten might not be able to hold your bread shape and it might collapse when you bake it. Furthermore, this is a great opportunity to make use of any sourdough discard that is if you have any. Cover and allow to sit at room temp overnight or at least 12 hours. In a large mixing bowl, add ingredients as listed. Place the bread into the oven and allow it to warm for about 10 to 15 minutes. Whats sour and used in a lot of baking recipes buttermilk! Whilst I love the traditional way of making sourdough bread, I do often make this style of bread too. This can take up to one hour. Start out with our go-to sandwich bread, this insanely soft milk bread, or a straight-forward honey whole-wheat loaf (I like this version from Bobs Red Mill). Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F. Thats why many other breads use commercial leaveners to churn out consistent results. Use a silicone dough scraper to gently ease the dough out of the bowl. Your email address will not be published. Sourdough Cornbread Recipe Method: Preheat oven to 230C/450F. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the butter, a few cubes at a time, and mix until incorporated. Hi, I'm Kate! The bread came out beautifully - the crumb was very soft and almost pillowy. Day One: Place 3 cups flour in a large mixing bowl. 1 cup sourdough starter (discard works great in this recipe) 1/4 cup canola oil 1 teaspoon salt 1 tablespoon granulated sugar 1/2 teaspoon baking soda 4 1/2 cups bread flour (plus an additional cup for handling the dough) For the topping 2 tablespoons canola oil OR 1 large egg 1 tablespoon water Instructions Subscribe below to receive weekly recipe updates. To get the fermentation process going, keep your sourdough starter at room temperature. Although this bread is fairly savoury, its perfect with both savoury foods and sweet spreads. For shaping this sourdough french bread: Once the dough has relaxed, flip the dough, such that the seam side is facing you. For the purist out there, this little trick may not be for you, however, for my friends who cant handle the idea of keeping another thing alive in their house, this trick is for you! What if you don't have a warm kitchen? How to make Pizza Salad Your salad dreams come true! As a result, if you are using . Duh! Let the loaf warm to room temperature and rise; this should take about 2 1/2 to 3 hours. and this is the starter. Cover with a plastic wrap and let it sit on the counter, at room temperature for 12-18 hours. YUM!!! Lift your dough around the edges to pop a little more rice flour if you feel it needs it. Repeat the rising-folding process one more time (for a total of 3 hours), folding it again after the last hour. If you have a bit less than 300g of buttermilk, you can make up the difference with water. Buttermilk bread made with yeast will still have a tangy flavor, but not as much as sourdough buttermilk bread. Make a simple loaf of homemade artisan sourdough bread with a crisp, golden crust, and plush interior. Carefully remove the heated Dutch oven from the hot oven, andslice the top of the breadwith a sharp knife, before carefully lowering the dough into the oven. I follow Red Star Yeasts recipe for Platinum Instant Sourdough Boule found on their website. San Francisco Sourdough Bread is made from 'scratch' without 'a starter', but it takes about seven days to make as you gradually increase the amount of fermenting dough. thedailygourmet. Store leftover bread in a plastic bag at room temperature for several days; freeze for longer storage. Use a whisk (like this Danish Dough Whisk; pictured) to combine the dry ingredients. Let me know what you think! >>, How to stop sourdough starter from developing mould >>, How to best store bread and stop it from going mouldy >>, egg courgette mini omelettes with mozzarella cheese, What to serve with pancakes 28 great toppings ideas & recipes, 10 Easy Miso Paste Substitutes + Recipe & Tried & Tested Tips, Get the taste of sourdough without the lengthy time that it takes to bake the traditional sourdough, Use up your discarded sourdough starter for this bread (if you have any this is optional), Takes much less time to bake than traditional sourdough, Full fat milk (or any type of dairy milk).