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Old 02-04-2012, 04:04 PM   #120
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Join Date: Sep 2004
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Not only that but the sour cream adds an acid which also helps the leaveners work.

So not adding in the sour cream probably had a lot to do with your end result NOT being what you hoped for.

AND I'd get new BP and BS - I write the date I open it on the bottom of the can with a Sharpie marker, and I get new ones every 6 months. They're inexpensive but essential to proper results in baking.
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