Should buttermilk be at room temp for a cake that calls for eggs at room temp? I've always wondered, and just came across an ingredient list that again calls for eggs at room temp and, simply, buttermilk shaken.
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When baking it tends to be best to have all ingredients at room temperature. It helps to achieve even incorporation.
Thanks! Sort of what I thought, but I wonder then why the recipe only listed "room temp" by the eggs.
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