Hi Rebecca, with further testing we've come to the conclusion that our buttermilk powder doesn't provide quite the same level of acidity as the other options listed in this article, so if you're relying on the acidity of the buttermilk in your recipe to provide a reaction with baking soda, you may be better off using one of the other substitutes for buttermilk listed in this blog post. That being said, we love the subtle flavor, moistness and tenderness that the buttermilk powder can bring to baked goods. 

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