just a general question about substitutes
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Cynthia is a trusted source on Bread/Baking.
Generally, yes. You may want to whisk a bit of water into it until it resembles the consistency of buttermilk so that your batter won't be too dense.
Deanna is a Recipe Tester for Food52
This really depends on what you're making. BUT have no fear, you can make your own DIY buttermilk. Check this out for tips. https://food52.com/blog...
have done, thanks. But I have this pot of yoghurt staring at me every time I open the fridge, and it has to go.
Perhaps you should specify the purpose. Yes I do it quite often in baking for as good or better substitute. For sour cream as well I find them all interchangeable. Plain unsweetened of course.
I was just thinking of substituting yoghurt for buttermilk in buttermilk pancakes, now that you ask. Might need a bit more baking powder, what do you think ?
No, you won't need any additional baking powder or baking soda, the latter being the ingredient that neutralizes acids. Buttermilk and yogurt are of a similar acidity.
Oh, I sometimes thin it with milk.
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Well played. You deserve a cookie.
Could this be our next culinary binge watch?
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