The proportion of these ingredients that is usually effective in batters
and doughs for hot breads is _1 level teaspoonful of soda to 1 pint of
sour milk._ So as to derive the best results in using these chemical
leavening agents, it will be well to observe that if they are mixed
together in a cup the milk will bubble and may, provided the quantity is
sufficient, run over. These bubbles are caused by the gas that is formed
when the acid and soda meet, and when they break gas escapes, with the
result that some of it is lost. Formerly, it was the custom to mix these
leavening substances in this way, and then to add them to the other
ingredients. Now, however, in order that all gas produced may be kept in
the dough mixture, the soda is sifted in with the dry ingredients and
the sour milk is added with the liquid ingredients.
10. A point well worth remembering is that sour milk and soda may be
substituted for sweet milk and baking powder in a recipe that calls for
these ingredients by using _1 teaspoonful of soda to each pint of sour
milk_. This information should prove valuable to the housewife,
especially if she has accumulated a supply of sour milk that should not
be wasted. Occasionally it will be found that baking powder and soda are
required in the same recipe, but this occurs only when an insufficient
amount of soda to produce the desired result is specified.
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