I am not an expert on the yeast = starter conversion. My guess is that it would work, but you would likely want to hold back on some (half?) of the buttermilk, as the dough would be too wet to work with.
I am not an expert on the yeast = starter conversion. My guess is that it would work, but you would likely want to hold back on some (half?) of the buttermilk, as the dough would be too wet to work with.
I am not an expert on the yeast = starter conversion. My guess is that it would work, but you would likely want to hold back on some (half?) of the buttermilk, as the dough would be too wet to work with.