Can I use Plain Yogurt (Thinned with Water) instead of Buttermilk in Sourdough Bread?

Provides acidity and moisture but may slightly increase dough density if not properly thinned. Use a ratio of 3/4 cup plain yogurt + 1/4 cup water per 1 cup buttermilk.

Can I use Soy Milk + Lemon Juice or Vinegar instead of Buttermilk in Sourdough Bread?

Dairy-free acidic substitute, may slightly alter flavor but maintains dough acidity and hydration. Use a ratio of 1 cup soy milk + 1 tablespoon lemon juice or white vinegar (let sit 5-10 minutes).

Can I use Coconut Milk + Lemon Juice or Vinegar instead of Buttermilk in Sourdough Bread?

Dairy-free and acidic but higher in fat, which can make the crumb richer but denser. Use a ratio of 1 cup full-fat coconut milk + 1 tablespoon lemon juice or white vinegar (let sit 5-10 minutes).

Best Buttermilk Substitute in Sourdough Bread

5 tested options with exact ratios, science-backed explanations, and tips for success.

Filter by diet: Vegan Gluten-Free Dairy-Free Nut-Free

Quick Answer

The best substitute for Buttermilk in Sourdough Bread is Milk + Lemon Juice or Vinegar because it replicates the acidity and moisture content of buttermilk, which is crucial for activating the sourdough starter and tenderizing the crumb.

Top 5 Buttermilk Substitutes for Sourdough Bread

Substitute	Ratio	Notes	Dietary
⭐ Milk + Lemon Juice or Vinegar (Best)	1 cup milk + 1 tablespoon lemon juice or white vinegar (let sit 5-10 minutes)	Mimics buttermilk acidity and moisture, maintaining dough rise and crumb tenderness.	Nut-Free
Plain Yogurt (Thinned with Water)	3/4 cup plain yogurt + 1/4 cup water per 1 cup buttermilk	Provides acidity and moisture but may slightly increase dough density if not properly thinned.	Gluten-Free Nut-Free
Kefir	1 cup kefir per 1 cup buttermilk	Naturally fermented and acidic, kefir closely mimics buttermilk’s properties but may impart a more pronounced tang.	Gluten-Free Nut-Free
Soy Milk + Lemon Juice or Vinegar	1 cup soy milk + 1 tablespoon lemon juice or white vinegar (let sit 5-10 minutes)	Dairy-free acidic substitute, may slightly alter flavor but maintains dough acidity and hydration.	Vegan Dairy-Free Nut-Free
Coconut Milk + Lemon Juice or Vinegar	1 cup full-fat coconut milk + 1 tablespoon lemon juice or white vinegar (let sit 5-10 minutes)	Dairy-free and acidic but higher in fat, which can make the crumb richer but denser.	Vegan Dairy-Free Nut-Free

Detailed Guide: Each Buttermilk Substitute in Sourdough Bread

Milk + Lemon Juice or Vinegar (Best Option)

1 cup milk + 1 tablespoon lemon juice or white vinegar (let sit 5-10 minutes)

Nut-Free

Quick tip: Mimics buttermilk acidity and moisture, maintaining dough rise and crumb tenderness.

This substitute works because the acid (lemon juice or vinegar) lowers the pH of the milk, simulating the lactic acid content of buttermilk. The acidity helps to tenderize the gluten network and enhances the activity of the sourdough starter, promoting proper fermentation and rise.

For best results, use whole or 2% milk and allow the acid to curdle the milk slightly before adding to the dough. Avoid using skim milk as it reduces fat content, which can affect crumb softness.

Compared to buttermilk, this substitute produces a very similar crumb texture and flavor profile, preserving the characteristic tang and moistness of sourdough bread.

Plain Yogurt (Thinned with Water)

3/4 cup plain yogurt + 1/4 cup water per 1 cup buttermilk

Gluten-Free Nut-Free

Quick tip: Provides acidity and moisture but may slightly increase dough density if not properly thinned.

Plain yogurt contains lactic acid similar to buttermilk, which helps tenderize the dough and support fermentation. Thinning it with water adjusts the viscosity to better match buttermilk, ensuring proper hydration and dough handling.

Ensure the yogurt is plain and unsweetened to avoid off-flavors. Mix thoroughly to avoid lumps and incorporate evenly.

This substitute yields a slightly tangier flavor and a denser crumb compared to buttermilk, but is generally well-suited for sourdough bread.

Kefir

1 cup kefir per 1 cup buttermilk

Gluten-Free Nut-Free

Quick tip: Naturally fermented and acidic, kefir closely mimics buttermilk’s properties but may impart a more pronounced tang.

Kefir is a fermented milk product rich in lactic acid bacteria, which contributes acidity and moisture similar to buttermilk. This acidity aids gluten relaxation and fermentation, essential for sourdough bread’s texture and rise.

Use plain, unsweetened kefir for best results. Because kefir can be more liquid than buttermilk, monitor dough hydration and adjust flour slightly if needed.

The final bread may have a slightly more complex sour flavor and a moist crumb, comparable to buttermilk-based dough.

Soy Milk + Lemon Juice or Vinegar

1 cup soy milk + 1 tablespoon lemon juice or white vinegar (let sit 5-10 minutes)

Vegan Dairy-Free Nut-Free

Quick tip: Dairy-free acidic substitute, may slightly alter flavor but maintains dough acidity and hydration.

Soy milk acidified with lemon juice or vinegar replicates the acidity and moisture of buttermilk without dairy. The acidification helps tenderize gluten and supports sourdough fermentation.

Allow the mixture to sit until curdled before use. Because soy milk has a different protein profile than dairy milk, dough elasticity may be slightly affected.

The resulting bread may have a subtle beany flavor and a slightly different crumb texture but remains tender and well-risen.

Coconut Milk + Lemon Juice or Vinegar

1 cup full-fat coconut milk + 1 tablespoon lemon juice or white vinegar (let sit 5-10 minutes)

Vegan Dairy-Free Nut-Free

Quick tip: Dairy-free and acidic but higher in fat, which can make the crumb richer but denser.

Coconut milk acidified with lemon juice or vinegar provides the necessary acidity and moisture but introduces a higher fat content and distinct flavor. The acidity aids gluten relaxation and fermentation, but the fat can inhibit gluten development if used excessively.

Use full-fat coconut milk for richness, but be cautious with hydration as coconut milk is thicker. Adjust flour as needed to maintain dough consistency.

The bread will have a richer mouthfeel and a slight coconut flavor, with a denser crumb compared to buttermilk.

Vegan Buttermilk Substitutes for Sourdough Bread

Full Vegan guide →

Soy Milk + Lemon Juice or Vinegar

Ratio: 1 cup soy milk + 1 tablespoon lemon juice or white vinegar (let sit 5-10 minutes)

Dairy-free acidic substitute, may slightly alter flavor but maintains dough acidity and hydration.

Coconut Milk + Lemon Juice or Vinegar

Ratio: 1 cup full-fat coconut milk + 1 tablespoon lemon juice or white vinegar (let sit 5-10 minutes)

Dairy-free and acidic but higher in fat, which can make the crumb richer but denser.

Gluten-Free Buttermilk Substitutes for Sourdough Bread

Full Gluten-Free guide →

Plain Yogurt (Thinned with Water)

Ratio: 3/4 cup plain yogurt + 1/4 cup water per 1 cup buttermilk

Provides acidity and moisture but may slightly increase dough density if not properly thinned.

Kefir

Ratio: 1 cup kefir per 1 cup buttermilk

Naturally fermented and acidic, kefir closely mimics buttermilk’s properties but may impart a more pronounced tang.

Dairy-Free Buttermilk Substitutes for Sourdough Bread

Full Dairy-Free guide →

Soy Milk + Lemon Juice or Vinegar

Ratio: 1 cup soy milk + 1 tablespoon lemon juice or white vinegar (let sit 5-10 minutes)

Dairy-free acidic substitute, may slightly alter flavor but maintains dough acidity and hydration.

Coconut Milk + Lemon Juice or Vinegar

Ratio: 1 cup full-fat coconut milk + 1 tablespoon lemon juice or white vinegar (let sit 5-10 minutes)

Dairy-free and acidic but higher in fat, which can make the crumb richer but denser.

❌ What NOT to Use as a Buttermilk Substitute in Sourdough Bread

Plain Milk

Plain milk lacks the acidity necessary to react with the flour proteins and the sourdough starter, resulting in a less tender crumb and reduced rise.

Yogurt (Unthinned)

Using unthinned yogurt can add excessive thickness and density to the dough, disrupting the hydration balance and potentially leading to a heavier, less aerated loaf.

Cream

Cream is too high in fat and low in acidity, which can inhibit gluten development and fermentation activity, negatively impacting the bread’s texture and rise.

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