[Sca-cooks] OOP... I think
dragon at crimson-dragon.com
Tue Jul 22 15:03:05 PDT 2008
Heleen Greenwald wrote:
>I have seen several cake recipes lately (OOP) that call for
>buttermilk. I cannot have diary and usually just substitute soy or
>rice milk,. But I got to thinking.... what is it about buttermilk
>that makes it specific to a recipe? Can I just substitute soy milk?
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It's the acid content. These recipes rely on the acid of the
buttermilk to react with the baking soda to leaven them.
You could substitute soy but you will need to add some acid to make
the leavening work, probably about a bit of lemon juice or rice
vinegar would be a good substitute, though I am not sure how much you
Buttermilk also tenderizes the product a bit and it may not turn out
quite the same in terms of texture but it should not be too far off.
Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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