Berry bread -- soaking grains question

[Eresh]

Hi, I'm fairly new to some of the things from NT such as soaking grains. I've made the waffles from NT and now I'm thinking of trying my hand at more things. I have a bunch of fresh blueberries that need to be used within a few days and a jar of wild berry whole milk yogurt that I got for my son and there's no way he's going to eat all of that before it starts getting old. So I'm thinking about making berry bread based on the banana bread recipe in NT. The NT recipe calls for soaking the grains in buttermilk, kefir, or yogurt but is it okay to use this kind of yogurt? It is organic, whole milk based but has organic berry purees and organic evaporated cane sugar in it. I know cane sugar isn't really NT but I'm asking more about is it safe to use yogurt with more sugars than regular yogurt for soaking grains on the counter for 24 hrs?

And one quick bonus question since I'm already posting ... when I was growing up we always left the dish with our spreading butter out on the counter so it stayed soft. Obviously I'm still here so it didn't kill me and I don't recall it ever going noticeably bad, but is that okay to do? Now that we're using more butter trying to spread hard butter is just annoying!

[ltlmrs]

I don't think it would hurt anything to use the yogurt, if it's still active (the older the yogurt, the less activity there is). And it's warm enough that you don't need to soak for 24 hours, overnight should be fine.

We leave our butter out on a dish, except in the summer time when it melts way beyond the "soft" stage. During those times of the year I put it in a butter bell. But, it really depends how quickly you eat it. We go through at least half a pound of butter each week, so it doesn't have a chance to go bad.