Kye- Great article! I use a foolproof recipe that is the same in every respect, but it calls for 2 cups of flour instead of 3. I wonder how that can work? This article intrigues me, as I experiment often with varying the type of liquid. (Never the fat - it's always 6 tbsp. of butter) My question is regarding the buttermilk. You didn't find you needed to compensate for the additional acid with baking soda when using buttermilk? Thanks! Elizabeth

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