|From stinky beginnings....|
It was a snow day, so I felt like baking something. Somewhere in the back of my head was an article I read about how people used to use rotten milk as the rising agent in bread. It makes sense--all kinds of bacteria create gas, plus, you like that sourdough funkiness in bread. So I decided to experiment: use the gross cream to make bread.
I started like you would with any bread: I dissolved a package of yeast in some (about 1.5 cups) warm water with 2-3 tablespoons of sugar. I also added the bad cream (probably about a third cup) to the mix, then waited 20 minutes for the yeast to froth up:
Then, I added flour and mixed / kneaded until I had a pliant, not-too-sticky, cohesive ball:
Then, I rolled the dough into little balls and brushed them with melted butter and sprinkled them with salt:
These came out great! They just taste like good bread. Did the sour cream make any difference? Or do they taste exactly as they would have without it? I can't tell.
But they were good. My high-altitude bread making has been inconsistent. Sometimes my bread comes out dense and heavy--but these were light and spongy in the middle with a nice crisp crust.
Can't wait to make sandwiches with it.