just a general question about substitutes
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Stop by our NYC HQ to celebrate spring, now through Sunday
Our Spring Pop-Up is Open Now!
The Truth About Caramelizing Onions
Diana Henry on How to Raise Adventurous Eaters
Butter Isn't Always King in Baking
The Only Good Part of Being Hungover
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)