Every single time I buy buttermilk for one recipe or another, I have to brace myself slightly. Even the smallest container offers probably three times what you need for one recipe, and I am just one person. So how do you use leftover buttermilk?
Unlike most things we pop into the oven, yeast enters while it’s still alive. Luckily it’s very tiny and can’t fight back. Why are we so sadistic as to roast these poor defenseless little beings as they still live and breathe, when we give most other foods the courtesy of dying first?