Can 2 percent milk substitute sour cream in a bread recipe?

It's not a direct substitute, but you can try it! Here's why and how to make it work:

Why it's not a direct substitute:

* Fat content: Sour cream is very high in fat (around 18-20%), while 2% milk has significantly less (around 2%). This fat difference affects the texture and richness of your bread.

* Acidity: Sour cream is slightly acidic, which helps to activate the yeast and adds flavor. 2% milk is neutral in acidity.

How to make it work:

1. Reduce the amount: You'll need to use less 2% milk than sour cream. Start with about 1/3 to 1/2 the amount called for in the recipe.

2. Add fat: You can add a little melted butter or oil to compensate for the lower fat content of the milk. Aim for about 1 tablespoon per cup of milk you're using.

3. Add acidity: If you're worried about the lack of acidity, add a pinch of lemon juice or white vinegar to the milk.

4. Adjust as needed: You may need to add more flour to the dough to compensate for the added liquid.

Keep in mind:

* Texture: The bread may be less rich and slightly denser than if you used sour cream.

* Flavor: The bread may be less tangy.

* Experiment: It's best to experiment with a small batch first to see how it turns out.

Other alternatives:

* Buttermilk: A much closer substitute for sour cream, as it's both acidic and fatty.

* Plain yogurt: Similar to buttermilk in terms of acidity and fat.

* Cream cheese: Can be used for a richer flavor, but will make the dough heavier.

Let me know if you have any other baking questions!