Tuesday, November 12, 2013

Tips On Baking With Fats, Liquids, and Clabbering Sweet Milk

Some tips on baking from Successful Baking For Flavor & Texture by Martha Lee Anderson, copyright 1937, Church & Dwight Company. I find these tips worthy of transcribing from the image text:

Fats. Solid fats can be used interchangeably. Melted fats or oils should not be used in recipes specifying creaming of the shortening.

Liquid. The use of citrus fruit juices, lemon and orange, is the most recent accompaniment with sweet milk and baking soda for leavening. With the health-giving qualities, this new use for fruit juices in baking is widely accepted.

Sweet milk may be used in place of sour milk if clabbered artificially. To sour or clabber sweet milk quickly, place 1 1/2 tablespoonfuls of lemon juice or 1 1/3 tablespoonfuls of vinegar (white vinegar makes a whiter product) in a standard measuring cup, then fill to the one-cup mark with sweet milk. Mix well. The resulting liquid will contain as much acid as natural sour milk or buttermilk when it is at its best for baking and may be used exactly as natural sour milk or buttermilk in any baking soda recipe.


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