Soda bread (was Re: [Sca-cooks] restricted ingredients

[Bill Fisher]

On Mon, 8 Nov 2004 08:07:07 -0500, a5foil <a5foil at ix.netcom.com> wrote:
> You may not need more baking soda, but you do need to add an acid. What
> makes soda bread rise is the reaction between the baking soda (base) and the
> buttermilk (acid). So if you are substituting a non-acid liquid, you need to
> tinker with the balance of base to acid. (Yes, I've been watching Alton!) It
> doesn't take much acid, either -- when I was a kid, I used to make a banana
> bread recipe that called for buttermilk. Since we never had buttermilk (we
> didn't normally use it, and if we had some for some exotic (!) recipe, my
> mom immediately drank what was left) I would mix a little bit of lemon juice
> with regular milk.
> 
> Cynara
> 

Add the same volume of cream of tartar to the mixture...that will be your base.
Or baking powder, which is just cream of tartar and baking soda mixed.

Cadoc

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