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Old 21 January 2019, 12:44 PM
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musicgeek musicgeek is offline
Join Date: 01 August 2005
Location: Fairfield, CT
Posts: 5,768

Ganzfeld, out of curiosity, are you adding an acid to your buttermilk recipes when not using buttermilk? (I'm assuming that's part of your "adjustment.")

I had a friend in college who was so excited to have us taste the cake she baked from scratch, only for it to turn out as what can best be described as a half-inch layer of sweetened paste. It was a buttermilk recipe, and, not having buttermilk, she decided to just use regular milk without adding any lemon juice, vinegar, etc. She hadn't understood the chemistry involved.
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