[Sca-cooks] OOP... I think

[Terry Decker]

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.

Bear

>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!!