[Homestead] wooden bowls for biscuits
erthnsky at bellsouth.net
Wed Nov 26 18:25:21 EST 2008
So what is the difference that buttermilk makes? It is just that the
cultures provide a bit of extra leavening as well as a bit of sourness?
Does it make sense that recipes that use self rising flour use sweet
milk and those with AP flour use buttermilk?
> She used Martha White self-rising flour, sweet milk and, by the time I came
> along she had adopted the new-fangled vegetable shortening over lard.
> Instead of breaking up the fat into the flour then adding the liquid, she
> pretty thoroughly mixed the liquid and fat in the well of her flour in the
> dishpan then quickly mixed in enough flour and rolled out the dough.
> She never measured anything, and by the time I was interested in the recipe
> she wasn't cooking anymore. The biscuits were light, and not crumbly.
“Fear is the path to the Dark Side. Fear leads to anger. Anger leads to
hate. Hate leads to suffering.” Yoda
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