mary

May 25, 2010 at 10:41am

Looks like fun!! Can I use buttermilk for all or part of the milk in the recipe? Thank you for another "got to bake this right now" recipe. Here's some great info from our baker's files on using buttermilk in recipes for the regular milk. Besides adding an extra ‘tang’ to baked goods, substituting buttermilk for sweet milk has some ‘rules’ to keep in mind. If you are thinking about substituting buttermilk for regular milk in a recipe or a prepared mix, proceed carefully, because the extra acid in the buttermilk will throw off the chemistry of the baking soda or baking powder. For each cup of buttermilk you add to a recipe that you are converting, you need to reduce the baking powder and add in baking soda. If the recipe uses enough baking powder, reduce it by 2 teaspoons and add in 1/2 teaspoon of baking soda for each cup of buttermilk. If the recipe uses less than 2 tsp baking powder, then reduce it by 1 teaspoon and add in 1/4 teaspoon of baking soda for each cup of buttermilk. Hope this helps! ~ MaryJane
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