[Sca-cooks] OOP... I think
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?
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