Tip for Tuesday - Vinegar
This one, it's kind of like my Ode to Parchment Paper... it's all of the reasons why you should keep some white vinegar around... and actually use it.
I used to only use vinegar for cleaning. But then I started using it to make my own "soured milk," instead of keeping buttermilk or buttermilk powder around.
Using soured milk makes most of my cakes and cupcakes more fluffy, I think, so you'll find buttermilk as an ingredient for most of those, but you can always substitute soured milk: 1 cup milk + 1 Tbsp. white vinegar.
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