Today's experiment

[jesslin]

Last week was the annual Scone Marathon, wherein I make up to a half dozen batches of scones in various flavors, most of which go to the office Holiday Potluck - for a couple hours of time and relatively minimal ingredients, I get to eat lots of other people's food. Wh00t!  But in the process of getting ready to cook, I took a clean-up tour through

Comments

[metyldapryde]

My Gram used to sub spoiled milk for butter milk - and the spoiled milk was basic milk plus a tablespoon or so of lemon juice. Let sit for ten minutes, or something to that manner...

I might try the recipe and see about a few things... I's been looking for a decent soda bread, and well, trying your recipe and comparing what we do differently might be interesting.

Eh, we'll see.

[jesslin]

It's actually pretty tasty, in a very simple bread sort of way - there's almost no salt or sugar, so it really tastes of not much. Very dense; I may have kneaded it too much, killing whatever little reaction the baking soda and vinegar might have had. The crust is a little tough, but not in a bad way.

A little less kneading, a touch more liquid. None of the recipes listed milk (sour or otherwise) but that would add a touch of flavor. My only real beef is, I don't keep that much flour in the house, and 4 cups at a time eats into it pretty fast. Somehow I think I'll manage :) This one's probably worth playing around with a little.

[jesslin]

Actually, good to know about the lemon and milk. I never have buttermilk, but lemon juice I do. Thanks!

[marielaf]

Lemon juice or vinegar, either one will work fine for that.

I found a powdered (instant) buttermilk that keeps forever in the back of the fridge and adds a tasty touch when thickening sausage gravy or such things.