Deb Zemek, was correct about the problem being Buttermilk and then milk. Many friends saw this post and never saw that problem. Everyone who guessed that maybe amounts were incorrect were wrong. We use that recipe even to this day. We mix the dry up in 100 gallon plastic bins, then scoop out the dry and mix it with the wet. Anyone who wants to use oil instead of butter and cut the recipe down to a size you can use will find this recipe works. Honestly they are not the best I have ever had, but then again I do not own the restaurant either.

But here is my thinking on this subject. I figure since this was put out as a test people would look for flaws. But lets say you simply were given this recipe, and used it. If you glanced it over and saw Buttermilk and milk, you might not simply assume it was a type-O, so you might not make it. But lets say you did not notice and you made it, then something Did go wrong and it was not a type-O, then your stuck wasting your time and product.

Every one makes mistakes, even the best pro’s in the world, but yet as a Pro, were paid to not make mistakes and even catch them before they are made. I hope you enjoyed this and I hope I made everyone think. If you have any questions that were not answered as to my line of thinking please ask. Rick b

I’m not a baker, by the way, just a curious onlooker.