[Sca-cooks] OOP Re: guess the mistake,

[A F Murphy]

And not what we call sour milk,which has gone bad,  but  unpasturized
milk set to sour, so commercial buttermilk isn't too far. Otherwise,
milk soured with acid. No resemblance to real buttermilk, of course...

One of my Irish cookbooks (written for the tourist trade - it was a
gift) IIRC does say you can use fresh milk... I should try that and see
what happens. Find the book first, and make sure I remember right!

Anne

Philip & Susan Troy wrote:

>> Yes, it does! Well, not exactly on its own, I guess, with sour milk or
>> buttermilk - I think it needs the acid. But not needing baking powder.
>>
>> Ever had Soda bread? I mean the real stuff, with flour, buttermilk,
>> salt, and soda only? Not exactly a light bread, but it certainly does
>> rise!
>
>
> Yes, it does. In the presence of an acid (sour milk, frequently, in
> Ireland). The combination equates to baking powder, which contains
> its own acid. However, without the acid, as in many cookie recipes,
> it doesn't do much, therefore it's fairly safe to assume it is there
> for some other purpose.
>
> In some cases, baking soda with molasses, which, I believe, has a
> slightly acid pH, might be enough to leaven something like
> gingerbread.
>
> Adamantius
>
>