In article >,
"Janet Bostwick" > wrote:

> Sour milk also does not provide the same chemical properties as cultured or
> even better, dried buttermilk.

This is a distinction without a real difference. First of all, the
article distinguishes between churned and cultured buttermilk. Since the
former is, for all intents and purposes, unavailable (I've never seen it
in stores, and to make it yourself you'd have to first add culture to
non-UHT or UP cream then make your own butte), the question is between
cultured buttermilk and soured milk.

The Saco article's only seeming claim is that soured milk doesn't
contain phospholipids which, as natural emulsifiers, will more finely
disperse the shortening. Therefore, the article states, smaller air
cells form, "making the grain of baked goods finer, the volume and
texture superior." The article doesn't appear to refute my point, that
"the soured milk substitute ... will give you the desired reaction with
baking soda, if that's the goal."

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