Originally Posted by packrat79
I have a muffin recipe which uses works on the vinegar+baking soda principle, and I'm wondering if I could substitute the vinegar with buttermilk instead. One resource suggests using a ratio of 1 teaspoon vinegar to 1 cup buttermilk. How would this affect the the finished product?
I sub back and forth all the time. If the recipe calls for 1 cup of buttermilk and I don't have any I use 2 tablespoons of vinegar plus enough milk to make 1 cup.
If the recipe calls of vinegar + milk then you would sub an equal amount of buttermilk.
If you have too much acid it will not matter, if you have too much baking soda you will get a bitter taste; there has to be enough acid there to neutralize all of the soda.
1/2 teaspoon of baking soda requires at least 1 tablespoon of vinegar or 1 cup of buttermilk; so if a recipe calls for 3/4 teaspoon of baking soda then you will need 1-1/2 cups of buttermilk or 1 cup of buttermilk plus 1 teaspoon of vinegar.
If you were using vinegar and sweet milk then I would use 2 tablespoons of vinegar plus the milk. It is better to over do the acid and be on the safe side than to risk the bitter taste of too much baking soda.