Although it seems like a forgiving dough - I can taste that I cheated on the overnight ferment. Sorry your casserole dishes aren't big enough. I bake in a toaster oven so when my bread rises it burns on top. Another reason P a L'A is good - it spreads out more than up. I brush the bread with some slightly salty water right before it goes in the oven. But I lose that lovely floury rustic surface. Do you have a pizza stone? That helped me get a better crust back when I last had an oven - now I use it in my grill to make pitas. Also I read somewhere or another about using a SS restaurant dish lid as a cloche though I've never seen one large enough. I am currently jealously watching a neighbor build a stone wood-fired bread oven by his pond - the ultimate bread oven. He says he will advise me when I am ready to build one - and I definitely do not lack for rocks. However right now my 'yard' is festooned with logs, brush and firewood piles. Hopefully in the near future the logs will become a woodshed and I can move the firewood inside. Then maybe a bread oven - which will entail moving rocks. I'm tired just thinking about it all. Making some tea and toast and taking a nap.

Jasdip, I had to look up butter tarts! Apparently a Canadian term, perhaps? Looks yummy, that's for sure. Speaking if yummy, weren't you the one who complained about the price of cauliflower a few weeks ago? We all did, as I recall. Anyway, the price is way down now at my stores, with a big head costing about $1.20 each. And the orange variety is around $2.50. I bought a head of the orange to steam tonight.....I'm curious to see if it tastes as different as reported.

Nicole, chili soup does not have water in it, it has either tomato juice or V-8 juice, diced tomatoes, onions, sweet or hot peppers, hamburger, a very flavorful chili bean like Bush's Chili Magic, chili pepper, can put in cumin, red beans, and let simmer with some cooked pasta such as cut spaghetti or elbow macaroni simmering in with it. Of course salt and pepper. Not so much pasta as it would be way too thick unless you like it that way, but then it isn't really soup. Sue

You can substitute vegan "baking sticks" (margarine) 1:1 for butter in any baking recipe. I prefer Earth Balance Soy Free, but any kind will work so long as it's sticks (solid, not spreadable) and has 100 Calories per tablespoon. There will be a difference in texture. The melt in your mouth-ness of butter cookies won't be there. Butter melts at mouth temperature. Margarine melts quite a bit higher. In a butter cookie recipe you might also notice a slight flavor difference, though not likely in something that has actual flavorings in it, like your quickbreads. That doesn't mean that the results won't be good. Sometimes the texture might even be better for a particular item. It'll just be a bit different. Maybe start with a recipe that isn't close to your heart so you don't lose by comparison, and learn what it's like for it's own value. I'm allergic, so have no personal experience, but people use coconut milk instead of sour cream in baking. I don't know how it changes the flavor, though. There are also dairy free imitation creams made from soy or cashews, but I don't like them. Here's an article about baking with dairy free yoghurt (most made from nut milk): https://www.epicurious.com/ingredients/best-non-dairy-yogurt-for-baking-article So, the main thing about buttermilk (and often yoghurt) is the acid which activates baking soda for making the bubbles. Here is a blog with 7 versions of using kitchen acids with non-dairy milks: https://audreythenafoodgoddess.com/7-non-dairy-substitutes-for-buttermilk-that-are-all-vegan/ Your choice of non-dairy milk may depends on how it affects texture. I like Three Trees oat and seed milk for non-dairy, but I haven't baked with it. It does taste a bit oaty, which works for my uses. The thing about all of this is your five weeks will be over by the time you have this all figured out. Perhaps, save the stress for other foods you have to sneak the dairy out of and patronize a good vegan bakery in the meantime? You could also chat up the baker's if they're not busy and get some tips for if you have to make a permanent change. Good luck!