Am completely not mise en place. Not working on those crazy books, though am about to, but was suddenly inspired to make Buttermilk Fantails*, as seen and drooled over in February's Gourmet. (Am completely sidetracked so far today.) But have had to run to the deli once already to get yogurt and milk (a half and half mixture is a good substitute for buttermilk, which I didn't have either, and don't love anyway). Am getting the ingredients together as I go, and didn't read the recipe carefully first, so am not impressed with those work habits.
On the other hand, the yeast fermented beautifully, and the dough came together like clockwork. Is currently shaped in a smooth elastic ball, sitting in a well oiled bowl on the preheated stove—temperature-wise, my place is not bread-proofing friendly—waiting to double in size, 1 1/2 to 2 hours from now.
I guess I wanted to see if I could really make bread, or if it was just a fluke.
*Recipe link: http://74.125.95.132/search?q=cache:DbPyYBBT-ekJ:www.gourmet.com/recipes/2000s/2009/02/buttermilk-fantails+gourmet%27s+buttermilk+fantails&hl=en&ct=clnk&cd=1&gl=us&client=firefox-a
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