An Answer

Dear Rhonda,

Can't see why not. Doesn't matter which type of milk is used, or if it's liquid or powdered for that matter. We use powdered as a matter of choice (also because we tend to ignore the liquid until it dies!).

Again, if you're the least bit aprehensive, use the buttermilk rather than attempting to "sour" milk, particularly if your creation is for a very special event. (Can't count the times I've gotten creative at the last minute, nor can I count the number of unusual products produced. Friends are wonderful, aren't they!).

Let us all know how your cake and/or bread goes and please post the receipe for all the rest of us.

Cheers!