View Single Post
  #39  
Old 21 January 2019, 12:44 PM
musicgeek's Avatar
musicgeek musicgeek is offline
 
Join Date: 01 August 2005
Location: Fairfield, CT
Posts: 5,768
Default

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.
Reply With Quote