Sour Cream

Sour cream is a cultured dairy product made by fermenting regular cream with specific lactic acid bacteria. This fermentation process gives sour cream its signature tangy flavor and creamy texture, making it a versatile ingredient in baking. It contributes to the moisture and tenderness of baked goods by adding fat and acid, which helps break down gluten strands, resulting in a softer crumb. Its acidity can also enhance flavors and aid in leavening, making it a favorite in cakes, breads, and pastries for a subtle yet rich depth of flavor.