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.
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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