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!]
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.
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.
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.
Heh. Go me! I suppose it's just a different kind of theatre. I'd need different clothes, though.
Fat free sour cream is one of the best inventions ever.
WORD. I mix it with marinara for a yummy pasta sauce, I use it in cooking and baking, I dip strawberries in it... YUM.
I love fat free sour cream. Must be careful using it in hot things, it breaks easier thatn regular.
I go for low-fat in cooking, it seems the best compromise.
You are ALL crazy, because fat-free sour cream is nast. Reduced fat, fine. Fat-free, a world of no.