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Old 02-18-2012, 04:12 PM   #11
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Thanks Merstar, I'll remember that the next time I use the baking power.

Update: I did pancakes again using milk and the batter raised / fluffy my pancakes.
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Old 02-18-2012, 04:51 PM   #12
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It would be interesting to repeat your experiment using the same recipe except with milk reconstituted from dried milk powder.
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Old 02-20-2012, 01:27 PM   #13
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Quote:
Originally Posted by Julio View Post
Thanks Merstar, I'll remember that the next time I use the baking power.

Update: I did pancakes again using milk and the batter raised / fluffy my pancakes.
Now try sour milk in cornbread.
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Old 02-20-2012, 07:53 PM   #14
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Quote:
Originally Posted by Hammster View Post
Katie, Julio didn't use the milk. He used water instead.
I imagine it has as much to do with the protein structure in the milk. The sour milk would have been a better choice than water.
Julio wrote that the milk smelled funny. I find that ultra-pasteurized milk seldom goes sour - it just goes off.
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