To reconstitute or not to reconstitute, that is the question...
I'm making some quickbread loaves which call for buttermilk. I don't have enough room in my ancient apartment fridge freezer to store portions of buttermilk, and the litre containers go "off" before I use them up. So I'm trying buttermilk powder.
I'm wondering whether it's better to reconstitute the powder in water before using, or can I simply stir the powder into the dry ingredients and add the water when I make up the batter.
Thank you for any advice you can offer!
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