Thank you for the great information. I love making the Classic sourdough waffles for my family and quests. They are quite the tradition here now for Sunday mornings. A couple of times I tried substituing the buttermilk by using unflavored, unsweetened almond milk with a tablespoon of lemon juice. In the past I used whole milk with lemon juice and the waffles were amazing! But, using the almond milk/lemon juice the batter would never foam up after adding the baking soda. It was always watery and thin and didn't rise to make that beautiful texture we are used to with the milk. Any ideas as to why? Fat content maybe of the milk? I've substituted many times almond milk for dairy milk on other recipes and there was no difference. Thanks so much!

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