Photosynthetic cells contain chlorophyll and other light-sensitive pigments that capture solar energy. In the presence of carbon dioxide, such cells are able to convert this solar energy into energy-rich organic molecules, such as glucose.
Yes, you can add a little lemon juice or vinegar to the goat's milk to make it into a buttermilk or kefir. This will lower the pH of the milk, and allow it to release the CO2 stored in the sodium bicarbonate (baking soda), causing the bread to rise. Goat's milk generally has less fat and more vitamins.
Milk is not a harsh acid, so you can season milk or buttermilk and leave out the oil. It doesnât matter whether you use a plastic zipper bag, a plastic container with an airtight lid or a baking dish covered in aluminum foil or plastic cling wrap to soak the meat.