what a difference a little butter makes to soda bread dough
i was making a couple loaves of Chockswahay's soda bread, which is my favorite to make and eat.
the first loaf was the by-the-recipe version using whole grain spelt. it came out as normal. then i decided to make a loaf where i replaced just 20 grams of the butter milk with melted light butter. imagine my surprise when it came out insanely sticky, almost unmanageable! i wasn't prepared, but luckily i had a little flour out in case needed, and managed to tame the sticky mess, although i ended up with some dough on the backs of my hands that didn't make it into the loaf.
now it's baking, and i'm wondering if it'll taste buttery and if there are any other changes beside the stickiness...