• Duranie@midwest.social
    link
    fedilink
    arrow-up
    3
    arrow-down
    1
    ·
    1 year ago

    I believe buttermilk is used more commonly than straight vinegar as it’s acidic. Buttermilk pancakes are fairly common if not standard in the States. You’ll also find it used in breads and biscuits (the kind of biscuit that’s akin to a savory scone.)

    • SolOrion@sh.itjust.works
      link
      fedilink
      arrow-up
      2
      arrow-down
      1
      ·
      1 year ago

      FWIW, Ime the primary difference buttermilk makes compared to normal milk is that the bread will hold together better. It’s less crumbly and more towards chewy. I don’t notice any flavor difference.

      It’s interesting that acid(I assume) does that, I’m curious about the chemistry behind that now.