I’m with @Mar, would love reverse instructions! So funny, I’m from the South and usually have buttermilk on hand, and I keep buttermilk powder in the fridge for back up. I use buttermilk often for yeast breads when I don’t have whole milk on hand for baking (I drink skim), but I’m at a loss when it comes to recipes that have baking powder and/or soda. Do I omit/decrease baking powder and keep or increase the soda amount? A reverse tutorial would be helpful!

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