You can, it helps if you add butter (3/4 C buttermilk 1/3 C butter), I'm not sure if an increase in flour is necessary. I've also substituted sour milk before with decent results.
Cynthia is a trusted source on Bread/Baking.
I agree with kmack, you don't need to increase the flour. If the volume of buttermilk is identical to that of the sour cream, you also don't need to change the baking soda. Otherwise, the proportion should be 1/2 tsp. baking soda to 8 oz. buttermilk.
By doing so you will get a drier, more open crumb. If that textural change doesn't bother you, I agree with the others, there's no need to add additional flour.
I"ve substituted buttermilk (homemade, lemon juice + milk) and also kefir for sour cream in coffeecake recipes with excellent results.
Please enter a valid email address.
Well played. You deserve a cookie.
Ever stick a fish in a blender?
Mary Berry’s 1970s Cooking Segments
Watch How to Make Your Own Sprinkles
Give Leftover Pasta a Second, More Flavorful Life
A Bright Purple Game-Changing Dip
Is This How You Solve Seafood Fraud?
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.)