[Sca-cooks] OOP... I think

Heleen Greenwald heleen at ptd.net
Fri Jul 25 19:16:59 PDT 2008

Thanks for the good suggestion. I will have to look up the recipe  
again, I don't remember off hand..

On Jul 23, 2008, at 5:43 PM, Terry Decker wrote:

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?
> Phillipa
> Thanks!!

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