[Sca-cooks] sour milk/sour cream{soft ginger cakes}

[Terry Decker]

If you don't want to use sour milk, substitute buttermilk or use fresh milk
and add about 1/4 teaspoon cream of tartar.  Either substitution should make
the liquor acid enough to promote the rise.

Bear


>    Actually you want to use soured milk  -- to use as a leavening agent
>with the baking soda.  That's why the direction have you mix the two
>ingredients.  The mixture starts to fizz, creating gas bubbles to make the
>cakes rise.
>
>    Caointiarn