Hellooo out there! Congratulations for finding your way to my little blog. I don’t know how you did it, against all odds, but I must say you are truly, truly lucky. Because boy have I got some goodies for you!
Okay, so maybe I’m getting ahead of myself. After all, I did just start this thing. But I will!
So who am I? Well, I’m a college student, using cooking and baking as sources of relaxation and procrastination. There’s something about the straightforwardness of following a recipe that brings a sense of calm into my life. That, and the fact that I can put off papers and studying for midterms without a hitch in the name of boiling bagels or creating a big, beautiful banana bundt.
We like alliteration here at Baking with Buttermilk.
Oh, and that reminds me. No, not everything you see here will have buttermilk in it. But it is true that the acidity of buttermilk tends to create lovely baked goods with a tender, light crumb. Those pancakes you love so much? Probably buttermilk. That blueberry muffin you can’t get enough of? Yup, I’d bet buttermilk’s to thank. But sour milk aside, the point is that I’m here to find (and help you guys find, too) those special ingredients and combinations that make recipes sing.
As I mentioned before, I’m a college student. Which means I don’t exactly have, um, the best equipment. Aka, here’s what I’m working with:
So yes, I’m working in a pint-sized kitchen with less-than-ideal appliances. That oven? Probably about 60 years old. Does that faze me? Not a chance.
I’ll be baking (and even cooking?!) up a storm as the year rolls on, from simple breakfasts to decadent desserts. I hope you come along for the ride!