[Sca-cooks] OOP... I think
t.d.decker at worldnet.att.net
Wed Jul 23 14:43:51 PDT 2008
Do the recipes use baking soda for leavening? If so, the acidity of the
buttermilk is likely the trigger for the baking soda. I have no idea how
acidic soy milk is, so you might try substituting it and see if it works.
If it doesn't, try adding about 1/4 teaspoon of cream of tartar, which is
often used in recipes to provide the acid that activates the baking soda.
>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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