Zoe ,'Bushwhacked'
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Also, for Buffistas who rent: approximately how much of your monthly income do you spend on rent? And how much is too much?
Mine is 25% of my takehome. That includes heat and parking but not electric.
ita, I use milk in my banana bread, so that should work for you.
Speaking of saving, I need to get around to buying a Chicago Card, because saving 50¢ a day eventually leads to something significant.
Hey, it's a coffee once a week (unless you go to *$'s). I also got an I-pass even though I only use the tollways for a month or so of each year. That saves me $1 a day when I'm working in the western 'burbs.
I made the choice to spend considerably more than 1/3 of my income on rent since the alternatives included roommates (the last one was not good), drug deals and gunplay outside my windows, or living in the equivalent of a small dorm room.
I use milk in my banana bread, so that should work for you.
Since baking soda is the leavening, there needs to be enough acid in the rest of the recipe to activate it. My reflex says that sour cream has less than yoghurt, but I'll just chalk this one up as an experiment.
Hey aurelia - I had a dream last night that you were in. You ran for Congress - and won. It seemed that no one else was running for that seat, so you did. But you were still going to keep your day (evening) job, and be a congressperson in your spare time. Or else maybe you'd work at your current job when congress wasn't in session - I'm not sure which.
Could you add a dash of lemon juice? Would that up the acid content?
I've substituted yogurt for sour cream, but never the other way around (I never seem to have sour cream on hand). Maybe add a teaspoon of lemon juice to bump up the acidity, instead of extra baking soda?
[ooh, lemon juice xpost!]
I never seem to have sour cream on hand
Funny, this looks like English, and yet the words make no sense to me.
Signed,
Eats sour cream with a spoon
Yaaargggg!
Since baking soda is the leavening, there needs to be enough acid in the rest of the recipe to activate it. My reflex says that sour cream has less than yoghurt, but I'll just chalk this one up as an experiment.
I often put a bit of lemon or orange juice in banana bread - that might work for you. Or fake buttermilk - milk with a dribble of vinegar.
Fat free sour cream is one of the best inventions ever.