Buttermilk is more acidic than milk, so typically you need baking soda to neutralise that somewhat and generate rise. If you use buttermilk, you’ll probably want to replace the baking powder (presumably) with baking soda, except not in a one-for-one amount. Baking soda is used in smaller amounts, as it’s more potent thanks to being a pure leavener, while baking powder has other ingredients. You can leaven one cup of flour with quarter teaspoon baking soda or one to one-quarter teaspoons baking powder. If I were to make cream of cauliflower soup, would the leaves be a good addition or would their flavour/fibrousness be undesirable?

Source: Washington Post July 09, 2023 22:08 UTC