- Warm buttermilk over low to medium heat until finger temp (body temperature). (I didn’t like the author’s use of “warm” without any further description, by the way, so I’m not sure if this was ideal, but I know I can’t get the buttermilk over 118F or enzymes and probiotics will die.)
- Pour buttermilk out of pan and melt butter.
- Combine flour, 1 cup buttermilk and melted butter in a food processor until a ball forms. If dough is too thick, add buttermilk, but it should be thick enough to form a ball.
- Place in a bowl, cover with a towel and rest on the counter 12-24 hours.
- The next day, combine water, yeast and honey in a small bowl and leave for 5 minutes or until it bubbles.
- Add salt and baking soda and mix well.
- Place half the flour mixture, half the yeast mixture and 1/2 cup white flour in food processor. Process until a smooth ball forms.
- Repeat with other half.
- Knead the two balls together briefly (I did it enough to really get them incorporated and then a few more kneads).
- Place in a buttered bowl, cover with a towel and allow to rise two hours or until doubled.
- Punch down, cut the dough in half and process each half in a food processor for 30 seconds each.
- Form into loaves and place in buttered loaf pans.
- Cover with a towel and let rise 1-2 hours, until doubled.
- Bake for 30 minutes at 350F. Cool on racks.