I had grand designs for this month's bread: I was going to make my own sourdough starter. See, you make the starter and the natural yeasts in the air start growing in it and that's what makes the bread rise and also what gives sourdough it's tang. (That's why San Francisco is so famous for it's sourdough - apparently their yeast is extra yummy.) How cool would that be, bread made with Indiana-native yeast?
Plus, Lance loves sourdough and I love Lance and it was our 9th anniversary this month. Reason enough for me!
It all started out so well. And so easily. You just mix some water and flour in a clean bowl.

Then you kneed it for a while and stick it back in the bowl.

Cover that bad boy with plastic wrap and set it in a draft-free place for 12 hours.

Then, every 12 hours for the next couple of days you 'feed' the starter by adding more flour. It got all bubbly and gassy, just like it was supposed to. The yeast was so happy! I was going to make the bread the very next day.

And then this. I got out the starter and it was all flat and brown and smelled really gross. No more yeasts. Dead. Sad. FAIL.*
Tragic. I tried again, but again, no dice. So I gave up on the sourdough. Perhaps Indiana has faulty yeast. Who knows.
So I decided to just make some simple white bread instead. My tomatoes have finally started ripening, and what could be better than BLTs with home grown tomatoes and fresh, homemade sandwich bread? (Answer: not much.) I used the basic recipe from my Better Homes and Gardens Baking cookbook.
So I made the bread.
@#$@#*!!!!
I don't know what happened. I've made this bread before and had no problems. But for whatever reason this time it fell in the oven and was quite dense. Not so good for BLTs. (I still used the bread though. I thought toasting the slices would help a little, but then it was like eating BLTs on large croutons. Oops.)
Finally, yesterday I decided to make my safe, no-fail ever pizza dough to make some BBQ buns.
Things went well. I made the dough, cut it into 12 equal parts, and rolled it out.
Then I filled it with shredded pork BBQ and cheese. (Thanks again for the Paytons, Melissa!)
Next, I wrapped the dough around the filling and sealed it all in.
Into the oven the buns went, at 350 degrees for 25 minutes.
And out they came...
@#%@(!!!! They werent' supposed to explode like that! Dang it! But...
... well, you know what? No fail. Despite their odd appearance, they tasted great. Third time's the charm in this case. Good job, never-fail pizza dough!
Next month? Something fail-proof.
*In honor of one of my favorite blogs.

