Using soured milk makes most of my cakes and cupcakes more fluffy, I think, so you'll find buttermilk as an ingredient for most of those, but you can always substitute soured milk: 1 cup milk + 1 Tbsp. white vinegar.
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Tip for Tuesday - Vinegar
Diposting oleh good reading on Selasa, 15 Januari 2013
I know it's been a while since I've offered a "Tip for Tuesday." Sorry about that.
This one, it's kind of like my Ode to Parchment Paper... it's all of the reasons why you should keep some white vinegar around... and actually use it.
I used to only use vinegar for cleaning. But then I started using it to make my own "soured milk," instead of keeping buttermilk or buttermilk powder around.
Using soured milk makes most of my cakes and cupcakes more fluffy, I think, so you'll find buttermilk as an ingredient for most of those, but you can always substitute soured milk: 1 cup milk + 1 Tbsp. white vinegar.
Click Here to Read More>>
Using soured milk makes most of my cakes and cupcakes more fluffy, I think, so you'll find buttermilk as an ingredient for most of those, but you can always substitute soured milk: 1 cup milk + 1 Tbsp. white vinegar.
Click Here to Read More>>
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