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Old 04-08-2016, 12:28 PM   #1
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Sour milk in a cake batter, why?

I have a recipe for a home made Whoopie Pie and one of the ingredients is sour milk (1 cup milk plus 1 tsp white vinegar) in the batter.

Why would sour milk be used as opposed to regular milk?

Thanks

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Old 04-08-2016, 12:42 PM   #2
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That combination of milk and vinegar is a quick substitution for buttermilk. It provides a different flavor profile from milk alone and adds an acidic ingredient to the recipe that enables baking soda to work for lift.
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Old 04-08-2016, 12:54 PM   #3
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Why thank you for the quick reply. I used just milk and it came out great, but maybe it could have been better, next time I will give it a try.
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Old 04-08-2016, 01:17 PM   #4
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Baking soda doesn't work as an leavening agent without an acid
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Old 04-09-2016, 02:07 AM   #5
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What Andy and Jennyemma said.
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Old 04-09-2016, 08:23 AM   #6
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In addition to what's been said, buttermilk (or sour milk, for that matter) also gives baked goods more of a tangy flavor. Some like that, others don't. I've always been firmly in the "like it" camp.
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baking soda and powder, cake, dutch chocolate, eggs salt, flour, milk, other, surgar

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