KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 secondsMakes 1 loaf
Cook's Note: To make your own soured milk, gently heat milk (the quantity required for the recipe) until warm. Remove from the heat, add the juice of 1/2 lemon and leave at room temperature overnight. If you are allergic to dairy products, this recipe works well with soy milk or rice milk soured in the same way.
3½ cups all-purpose flour, plus extra for dusting
1 tsp superfine (caster) or granulated sugar
1 tsp baking soda
1 tsp salt
1½–2 cups buttermilk or soured milk (see cook's note above)
Comments