Re: Saturday Night Supper? 12/07/2024

Jill McQuown wrote:

On 12/11/2024 4:14 PM, Carol wrote:

Jill McQuown wrote:
 

On 12/10/2024 5:03 PM, Carol wrote:

D wrote:
 

 
 
On Mon, 9 Dec 2024, Carol wrote:
 

Jill McQuown wrote:
 

On 12/9/2024 10:31 AM, Carol wrote:

Ypu probably do have buttermilk as it's a leftover from
making butter.  It may be under another name though.
It's cultured here (lightly fermented?).

 
A time-tested method way to make a quick buttermilk
substitute is to add 1 Tbs. of white vinegar or lemon
juice to 1 c. of regular milk.  Stir and let it stand
until slightly thickened.
 
Jill

 
Yes but it's not very good in breads.  Tastes 'off' to me.
He'd be better off with powdered buttermilk (I keep it as a
backup and it's not bad in a pinch.
 

 
Hmm, I wonder if I might dilute the sourmilk instead? The
combo milk + acid would take it closer to the sour milk I can
buy in stores, but the sourmilk might be a bit too thick, so
maybe slightly diluted sourmilk might be the way to go?

 
Might be!  The buttermilk I get is thicker  The powdered type is
thinner but tastes right.  Try taste testing it?  It's not
hugely sour.
 
Jill mentioned the 2 hacks lemon or vinegar, but I find both
just taste like lemon or vinegar.  In a pinch, just use regular
milk for the bread and forget about buttermilk (grin), but I
think your 'sour milk' is apt to be it.
 

The times I've used that age-old faux buttermilk "hack" was when I
was baking a skillet of cornbread or cornbread muffins or
cornsticks.  I rarely have buttermilk on hand. If it turned out
tasting like lemon or vinegar I'd say you added too much of
either one.  I have, sometimes, used buttermilk powder added to
the dry ingredients.  I don't bake a lot of bread but any of
those methods work when it comes to baking cornbread.
 
Jill

 
Possibly Jill, I used a bad recipe for it?  Not sure, I looked up
several and they agreed.  Also it's faint but might be cornbread
masks it?

 
I have no idea since I never actually made any other bread that
called for buttermilk.  Just batter breads, which is what cornbread
is.  I wouldn't use it in yeast breads that require kneading, rising
and punching down dough.
 
Jill

Ah well, yeast breads you 'punch down' are all "D" and I are doing.
For the occasional user, powdered buttermilk works fine.  There is a
slight difference in rise (less with (powder) and seems slightly more
prone to mold development.

Yes some freeze the bread to get around that but I don't like the
effects of that on our daily bread.  I guess I'm picky but there ya
have it.