Baking with Buttermilk

Baking with buttermilk will add softness, loftiness, tenderness and flakiness to your baked goods. It does this because buttermilk has lactic acid. Lactic acid modifies the gluten (in the flour) which acts to soften the crumb of the baked item, in a similar way that lactic acid bacteria does in sourdough.

Baking with buttermilk will add softness, loftiness, tenderness and flakiness to your baked goods. It does this because buttermilk has lactic acid. Lactic acid modifies the gluten (in the flour) which acts to soften the crumb of the baked item, in a similar way that lactic acid bacteria does in sourdough.

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