Hi, I have a question regarding the acidity of the buttermilk powder. I see that your product is pure dried buttermilk without added acid (which some other brands have). When used in baked goods that call for buttermilk and baking soda, does this powder provide sufficient acidity to activate the baking soda properly, or should I add some cream of tartar, or use baking powder instead of soda? I'd rather not create a hockey puck instead of a scone!

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