Originally Posted by merstar
I agree - it should be even better with the buttermilk. The buttermilk will activate the baking soda, and the baking soda with alkalize the acid in the buttermilk. You should have an nice, tender, result.
what he said
I use buttermilk/yogurt in baking for quick breads, pancakes, corn bread. It is a natural in baking.
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