🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

Leavening Challenge!

I am working on some variations on a recipe i developed, and i think i transcribed a mistake.This scone recipe calls for
1 1/2 c. flour
1 1/4 c quick oats
1/2 c dk br sugar
1 T bak powder
1 tsp cream of tartar
1/3 c. buttermilk
1 egg
2/3 c.butter

Here's the quandary: I made a note that says "if you have buttermilk, use 1 tsp crm of tartar; if you only have milk, use 1/2 tsp crm of tartar. I think i made a mistake?! My research into leaveners says that 1/3 buttermilk can be made by combining 1/3 c. milk and a pinch over 1/2 tsp. crm of tartar so doesn't it seem that i don't need ANY crm of tartar if i have buttermilk? or do i need it for the acid in the brown sugar? sisters, i am conFUSED!

asked by LE BEC FIN over 1 year ago
4 answers 640 views
Gator_cake
hardlikearmour

hardlikearmour is a trusted home cook.

added over 1 year ago

Maybe you meant to write baking soda instead of cream of tartar? Your note makes sense with b.s. instead of c.o.t.

Jc_profilepic
added over 1 year ago

In general I think it would be the reverse - that if you HAVE buttermilk then you only need 1/2 tsp. c.o.t., but if using regular milk then use a whole tsp., because c.o.t. is acidic as is buttermilk.

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

I've never seen a recipe which calls solely for cream of tartar as a leavening agent. Single-acting baking soda can be made from equal parts COT and baking soda. I would suggest adding 1/2 teaspoon of baking soda. On another note, the quantity of buttermilk looks low; if the dough seems dry, add some more.

Massimo's_deck_reflection_10_27_13
added over 1 year ago

Also, the link below has interesting read pertaining to your situation/question, may be of help now and in the future, too :)
http://www.kingarthurflour...