Re: Saturday Night Supper? 12/07/2024

On Thu, 12 Dec 2024, Carol wrote:

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

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

D wrote:
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On Mon, 9 Dec 2024, Carol wrote:
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Jill McQuown wrote:
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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?).

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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.
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Jill

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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.
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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?

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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.
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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.
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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.
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Jill

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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?

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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.
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Jill

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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.
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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.
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I don't freeze either. I enjoy it one or two days "fresh", and then I store it in the refrigerator, and it usually lasts for about 1.5 week or so without problems.
Toast I would freeze though, but since you got me started, I haven't bought a single package of industrial toast in 5 months. Thank you Carol!