This may look like an appetizing cheese board now, but let me tell you about the embarrassing conditions under which it began.
Friends invited us over for Sunday dinner. This is the family of my other friend Jamie. (You’ve met Jami who taught you to season cast iron and who made nachos with me — today you’re meeting the other one.) Jamie said she was making chili, so of course I offered to bring the rolls.
Because, you know, I’m so good at bread. Especially sourdough.
Yes, that was foreshadowing.
I made the dough Saturday night and let it sour all night. It rose nicely and felt like great dough by very early Sunday morning. I punched it down and shaped the rolls.
They didn’t move — they didn’t rise, didn’t warm up, didn’t do anything. At 8:30am, I had no choice but to bake them because we were headed to church in an hour. I baked them in a hot oven, hoping it would make them go “poof” — nope.
They just sat there like stubborn little bumps on a log. Little pellets, I called them.
They did taste good, though. And they were chewy inside — though the outsides were quite crisp. Those were two redeeming qualities.
But the size… huge downfall. Could these little pellets even try to masquerade as rolls for chili? I thought not.
I texted Jamie: “Would it be bad if my rolls didn’t turn out and I didn’t bring them?” She didn’t text me back before we had to leave, so I packed them up anyway. I wrapped them warm in towels in a basket, hoping the warmth would soften them up. (It did not.)
After church, Jamie called (we go to different churches) and asked whether I had brought the rolls (I had). She said I should sneak them into her house and we would have a private assessment of whether they could work or not with the chili. I was already sure they could not, but I had some hope that maybe I was wrong.
I was so embarrassed to even bring them in because another family was going to be there, too (whom we had not met yet). Remember how I’m supposed to be a really good bread baker? A lesson in humility, for sure. And I thanked God for it, by the way.
Anyway, in our “private” consultation in a corner of the kitchen away from curious eyes, Jamie and I opened my basket of rolls.
She agreed they just didn’t work with chili. Like a true friend, she was truthful.
Then without skipping a beat, she said, “…but they’ll be great for a cheese board.” She got out that beautiful cutting board you see above and while A. cut the
rolls pellets in half, I sliced the cheese. We added the bowl of olives and the platter of butter. Everyone munched happily.
To go with the chili, Jamie put on a pot of rice.
Problem solved. Quite deliciously, and all the credit goes to Jamie’s creative and frugal nature to make lemonade out of lemons. Or in this case, a cheese board out of hard little pellets of sourdough bread!
Turned any disasters into wonders lately? Please share!
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!