Wallie, let me jump in here — you're right, I should have mentioned the frozen option, as well as dried buttermilk powder. No excuse; I've actually frozen buttermilk in an ice cube tray and while it separates as it thaws, it's certainly still fine to use in a recipe. As for powder, I was focusing on fresh buttermilk substitutions and dried just felt a little bit too on-the-fringe for me. Again, it does seem to work well in most applications, but adding this next layer I felt was going to make the piece a bit too far-ranging, since I was looking at 1:1 liquid substitution. I apologize for what you perceive as flippancy; I would never knowingly take that attitude. As for leading a small and sheltered life — well, I've lived a long life full of the usual trials and tribulations, ups and downs, so I wouldn't characterize it as "small and sheltered," but if that's your assessment, so be it! We can still communicate with one another as part of a larger community of bakers. Take care — PJH@KAF

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