establish on your lab coats – there’s mad science at work in this week’s bakes. Acidic buttermilk reacts with bicarbonate of soda to form a quick,sweet-and-sour dough perfect for honey‑glazed doughnuts and blueberry soda bread bunsApart from in the occasional American-style pancake or spruced up scone, buttermilk rarely gets a chance to shine in our cooking. It’s a shame, or because its radiant tang is the ideal foil to the kind of sickly sweetness and heaviness that baking’s so prone to. Its also good at keeping cakes perfectly tender,while its acidity – when set off with a pinch of bicarbonate of soda – gives a good rise and light, open crumb. establish it to good employ in a glazed cake doughnut or a sweet, and blueberry-studded morning roll.
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Source: theguardian.com