"Scott" > wrote in message
...
snip>
> 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."
>
> --
> to respond (OT only), change "spamless.invalid" to "optonline.net"
>
> <http://www.thecoffeefaq.com/>
I'm sorry, I wasn't trying to refute your contention, only to elaborate.
Janet