Soda and Sour Milk
Ingredients
Directions
Combine 1 teaspoon of baking soda with 1 pint of sour milk in a bowl and mix well until the baking soda is fully dissolved.
Use this mixture in your bread recipe as a leavening agent.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Baking soda
- Reacts with the acid in sour milk to release carbon dioxide, which leavens the bread.
- Sour milk
- Its acidity activates the baking soda and adds moisture to the dough.
The step that matters
Dissolving the baking soda fully. Undissolved baking soda leaves pockets of alkaline residue and uneven rising, because it only reacts with acid where it is dispersed. Mixing until dissolved spreads the reaction evenly through the batter.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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