I mentioned in my first post that I joined Tuesdays With Dorie because of this whole concept of community learning. So after my first TWD baking experience, I was looking forward to reading other bloggers’ comments on the recipe. I decided it would be nice to do a sort of lessons learned post afterwards. So here’s what I learned from fellow bloggers.
The majority of TWDers loved the bread although some thought the basic recipe was too plain. Most bloggers actually altered the recipe, with the addition of raisins, currants (both often soaked in some kind of liquor) and/or carraway seeds the most common. Another common addition was that of cheese. Delectable Delights with Rebecca recommends adding about 2 cups of grated cheese to Baking with Julia‘s base recipe. Some other people also used a mix of whole weat and regular all-purpose flour in order to obtain a more wholesome loaf.
My favorite variant came from The Double Trouble Kitchen. She added sundried tomatoes, rosemary and sprinkled it with sea salt and black pepper. Salt plus pepper, a common flavor profile in Chinese cuisine, is pretty much a sure winning combination in my book (incidentally, Costco sells these amazing salt and pepper pistachios that we’re addicted to).
But what I love most is the learning of techniques, tips and tricks. And this time, I learned that if you don’t have buttermilk on hand, you can easily substitute it with one of several things: