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On 26/9/2005, "Marna Gilligan" <marna@xxxxxx.xxxxxxxxx.xxx> wrote: >A small pedanty point on baking and soda; you can substitute soured milk >(squeeze a little lemon in and leave it in a warm place for a bit) for >buttermilk. You basically need an acidic thing to get the bicarb doing >its thing. I use the soured milk trick for making soda bread and soda >scones, because buttermilk is had to find and seems very overpriced to me. > >(Although there'll be some cream of tartar in the self-raising flour, so >for that recipe it's less important.) Ahhh didn't realise that, but makes sense now I think about it. I was actually more worried about the protein content of the milk's fat globule skins, which is apparently high in buttermilk according to McGee (still slogging through the dairy section there). To summarise that bit from memory, when you churn cream into butter, what you're doing is whacking apart the fat globules which are enclosed in tiny protein skins. So the stuff you get out is water and these bits of protein, while the fat clumps together as butter. But this is from memory so I could be all wrong. Certainly for this recipe, it didn't seem to cause any major problem.=20 The cake rose, then fell a bit on cooling. I think this recipe is meant to have a pretty dense texture. But will try it again sometime with a bit of acidity added (maybe even track down buttermilk).There's stuff above here
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