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Buttermilk and Self Rising Flour... and what to do if you don't have any
- Posted by Dana
- News, Tip
- 06.22.2009
- View Comments
There are a couple ingredients that I never seem to have, buttermilk, and self rising flour. Every time I buy buttermilk, I use the tiny bit required for the recipe, then the rest goes bad in my fridge! And I have no excuse for the self rising flour. Anyways, here is some information about buttermilk, and SR flour, and what to do if you don't have any!
Just what is buttermilk anyway?
Buttermilk is milk, with a higher concentration of lactic acid. This is why buttermilk has a tart flavor. Not always fun to drink, but makes for great cupcakes. Contrary to its name, buttermilk does not contain butter, or has any higher fat content than your regular milk. There are two kinds of buttermilk, cultured and uncultured. Typically for baking the uncultured stuff is just fine. To find out more about active cultured buttermilk, you can click here.
How do I make buttermilk in a pinch?
There are a few ways of doing this. My personal favorite that works really well, I learned from Smitten Kitchen's Raspberry Buttermilk Cake.
Combine 1 cup of whole milk with 1 tablespoon of vinegar (white vinegar or apple cider vinegar works best). Let the mixture set for about 10 -15 minutes and stir well. Voila! Instant buttermilk.
Mister Breakfast adds that you can add lemon juice or cream or tartar to milk to get the same buttermilk effect.
Self Rising Flour
On to self rising flour. The difference between self rising flour and all purpose flour is the addition of salt and baking soda. Recipes that call for self rising flour usually don't call for any additional leavening agents. The leavening is evenly distributed throughout the flour for a nice even rise during baking.
How do I make self rising flour in a pinch?
The correct ratio is as follows:
1 cup of all purpose flour
1 1/4 teaspoon of baking powder
1/8 teaspoon of saltMake sure you sift these ingredients together VERY evenly!
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So there you have it! Never again will you have to let your extra buttermilk go to waste, or hunt down self rising flour.
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