Teleidoscope

Sun, Apr 13, 2008

Dry Buttermilk

Posted at 11:54 pm MDT to Technology

Today was a baking day. I made bread and a pound cake that was a slight variation on the recipe from Alton Brown I've used before. Instead of using liquid buttermilk (which is annoying because most of the quart usually gets wasted) I tried some powdered buttermilk. It worked pretty well. I think the step of food-processing the dry ingredients is beneficial in this case since the buttermilk powder wants to be clumpy.

I added some lemon peel, too. The kind from the supermarket spice section, not fresh. I may try fresh lemon zest next time.

I also tried a baking spray on the pan (Pam with flour) as recommended by the America's Test Kitchen testers, and the cake actually came out of the bundt pan intact, which was nice change.

The new little Mario Batali prep bowls were very useful, too, since I was setting up two mise en place arrays in parallel.

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