Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Sopa and Sour Milk
Ingredients
Directions
In a bowl, combine the sour milk and baking soda.
If using partly soured milk, add 2 teaspoons of cream of tartar to adjust acidity.
Mix well until fully combined.
Use immediately in your favorite bread recipe.
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
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Milk + creamtop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sour milk
- Provides the acid and liquid that react with the baking soda and moisten the batter.
- Baking soda
- Reacts with the acid in the sour milk to release carbon dioxide, which makes the bread rise.
- Cream of tartar
- Adds extra acidity so the baking soda has enough acid to react fully.
The step that matters
Use immediately in your favorite bread recipe.. Baking soda starts reacting with the acid as soon as it is wet, releasing carbon dioxide gas. If the mixture stands, that gas escapes and the bread will rise less.
“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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