October 19, 2015 - 6:23pm
Dry Milk vs Dry Buttermilk
Hi everyone - any thoughts on if I can use dry milk instead of dry buttermilk in a recipe? I'm making a white-wheat bread. Thinking fat content might be an issue? I'm pretty new to baking so I'm hoping some of you with some more experience can guide me in the right direction.
Thanks! :)
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What is the recipe? If the recipe uses baking soda (sodium bicarbonate) for the leaveni, then you need the acid in buttermilk.
Ford
You can substitute one for the other. There might be slight differences in texture and flavor because of the acid. There isn't a big difference in fat. In BBA, PR often says to use milk or buttermilk in the recipe. Buttermilk gives more of an acidic flavor but I say go for it.
Milk with a bit of lemon juice (or some other acidic juice) is a good substitute for buttermilk.
My mother does that for pancakes.