Is it possible to replace the milk with buttermilk?

Question

Liz · Answer

Thanks! I did just that and they worked out fantastically!!!!

Chef J. · Answer

Just make sure to readjust your bakers ratio's due to you adding more fat to the recipe

petitbleu · Answer

It's true, Le Bec Fin, but in this case it's a non-issue, as yeast is the leavener.

LeBec F. · Answer

but i do believe that bakers typically respond that changing from milk to buttermilk requires a change in your leavener(bak soda). I always forget the rule but you can find it through google.

petitbleu · Answer

Normally, I would say yes, but the recipe has you scalding the milk. If you try to scald buttermilk, it will separate into curds and whey, leaving you with a curdled, chunky mess. However, I still think you could use buttermilk--just don't heat it on the stove. Let it come to room temp and then add it. I mean, you could even use it cold, but it will slow the rising time.

Is it possible to replace the milk with buttermilk?

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