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

[Weaver8002 at aol.com]

Not knowing any of these things, I used sour cream and the cookies came out fine.

Margherita the Weaver

In a message dated 12/8/2002 11:29:19 PM Eastern Standard Time, t.d.decker at worldnet.att.net writes:

> 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