This morning I decided to use some of the excess buttermilk we had in the fridge (I forgot to read the label last time we were at the store getting milk…oops). I poked around online, and found this recipe. I left out the ginger, but otherwise followed it as written. The loaves turned out very well-nice and soft with that characteristic buttermilk tang to them. Considering I still have a half gallon of unopened buttermilk in the fridge, I don’t think it will be too long before I’m making another batch of this.