Hello! I have a good run and bad bread stories to share with you today. Starting with the good!Katie and I met up for some miles this a.m. and finally got to run in the sun together. After a winter of dark runs together it’s good to actually see each other’s faces again.
What do you think of Shelby Park’s “dripping bird” statue? Some people hate it. I kind of like it.Well, that hour went by a lot faster than I thought it would. Running buddies are the best — thanks for the company (and speedy pace), Katie!In other news, there’s a gorgeous red sofa on Riverside Drive this morning if you’re interested. AND it comes with a toaster that you can use if you haven’t eaten breakfast yet!Speaking of toast… here’s my scary, spooky Frankenstein bread story.We had some leftover buttermilk (still about a week away from its “sell by” date, mind you) that I thought I’d try to bake bread with yesterday. I’d heard that buttermilk makes great bread — good tip from reader Rina! — even if it’s gone a little sour. I took a little sip of the milk before I put it in my bread machine yesterday and thought it tasted a little tangy, but definitely not rancid or curdled.
I followed this recipe, which seems pretty standard with the exception of baking soda — I’ve never added that to a bread recipe before. Then I programmed my machine to finish baking the bread in 10 hours, sent warm wishes to the bread gods, and left for work. When I got home 11 hours later there was THIS. Frankenstein loaf. I’m blown away by this complete BREAD FAIL. In my 1.5 years of bread making, this is by far the freakiest loaf I’ve ever seen. Look at those lumps!All I could do was laugh and toss this mutant loaf straight into the trash.
My bread peeps: Any ideas how this happened?! I’m thinking the milk curdled after sitting at room temp for so long and/or the baking soda did something wonky. I reached out to the experts at King Arthur Flour on Twitter this morning to see if they could provide any insight. Will keep you posted as I try to solve this crazy bread loaf mystery!
And the happy ending to the story: This morning I made a straight-up flour, water, sugar, salt, and yeast loaf. No buttermilk and no baking soda Much better!And now for those life-changing philosophical questions…
- Dripping bird: Like it or don’t like it?
- Spotted any good street furniture lately?
- Any ideas why my bread turned out like a freak loaf?