Remember "soda crackers"? They were made with baking soda and sour milk or buttermilk. Buttermilk biscuits are made with baking soda and buttermilk. So is buttermilk cornbread. So is any kind of bread you want to make. Instead of using "sweet" milk (milk which hasn't soured), use buttermilk or sour milk if you can find it. I don't mean rotten milk, which is what you get when you let pasteurized milk go bad. Sour milk isn't "bad" in that it doesn't have bad bacteria in it... never mind. You'll do well to use commercial buttermilk.
Anyway, if you want to make bread like that, whether it's quick bread or yeast bread, just substitute the sweet milk the recipe calls for, for buttermilk and add about a half teaspoon of baking soda per cup of buttermilk. Put the baking soda with the dry ingredients. That's all there is to it.
Then you can use baking soda to scrub your face, to scrub the sink, to neutralize acids, to soothe itchy skin (in a paste), to remove odors in musty books, to cool your sheets on a hot summer's night and on and on and on.
The Many Uses of Baking Soda
Baking Soda
How many ways do you use baking
Buttermilk Cornbread
