Someone gave me a bread pudding recipe that had a buttermilk sauce,
which contained

1 stick butter
1 cu sugar
1/2 tsp baking soda
1/2 cu buttermilk
1 tsp vanilla
1/2 tsp butter flavoring (why on earth?)

Surely something without flour won't be able to retain the carbon
dioxide bubbles? If the baking soda is there only to neutralize the
acidity of the buttermilk, why not use some other milk product?

Greg Esres wrote:
>
> Surely something without flour won't be able to retain the carbon
> dioxide bubbles? If the baking soda is there only to neutralize the
> acidity of the buttermilk, why not use some other milk product?

An alkaline milk product? What would that be?

Mark Thorson wrote:

<<An alkaline milk product? *What would that be?>>

No, no, I mean a neutral milk product, like half and half, which I've
seen in similar sauces.