	Escoffier.com	WebFoodPros.com	ChefJobsNetwork.com
	Culinary Web Resources, Culinary Education and Scholarship Info and Culinary Career Center

Escoffier.com :: WebFoodpros.com :: The Old WFP :: The Old Bakers Dozen :: Forum Postings

The Old WebFoodPros.com
Great content but no current postings.

WebFoodPros.com
Active Discussion boards

The Great Hall	The Bakers Dozen	Caterers Corner	Wanabe a Chef Forum
Cooking for You	Culinary Educators	Bits 'n Bites Foodserice Software	Food Styling
<a href="http://media.fastclick.net/w/click.here?sid=10025&m=1&pageid=1" target="_blank"><img width=468 height=60 src="http://media.fastclick.net/w/get.media?sid=10025&m=1&d=s&v=1.0c&pageid=1" border=0></a>

Re: BUTTERMILK

[ Follow Ups ] [ The Bakers Dozen ]

Posted by Hans on June 10, 1997 at 00:29:49:

In Reply to: BUTTERMILK posted by WANDA PANTOJAS on June 09, 1997 at 21:28:21:

: Hi, I'm working in Puerto Rico. I'm Chef instructor.
: My students prepare a big breakfast every tuesday.
: I llike to prepare buttermilk pancakes but it so difficult to find
: buttermilk in the Island. What can I do? I know that exist a
: ratio between whole milk and bicarbonate soda to replace the acidity of buttermilk. I lost this part in my recipe. I need this ratio, thanks.

Chef Wanda,
There is no way to replace the acidity of buttermilk with baking soda which is alkaline, the total opposite. The only reason baking soda is used in recipes using acidic products of some sort is because bakingpowder consists of 2 part acid (cream of tartar or other acid salt) and one part of baking soda.No need to further increase the acids in baked goods when plain bakingsoda will do.
What you might try to do is make your own buttermilk by mixing sour cream with nonfat or lowfat milk, probably 30%-70% would be just right.
Sincerely,
HWK,CMC

Follow Ups:

WebFoodPros.com is part of the Escoffier On Line family of Websites:

Thanks for visiting and please bookmark us!

[ Follow Ups ] [ The Bakers Dozen ]