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mix
dry whisked, buttermilk in, a shaggy 30-second mix
flour + soda + salt, then the buttermilk poured in and stirred to a rough shaggy mass — thirty seconds, not a minute: the soda meets the buttermilk's acid and starts NOW, and gluten built here is toughness later; this is a batter-bread wearing a loaf's shape, and it forgives nothing worked