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Is milk and buttermilk interchangeable
in a cake recipe?
Q: Is milk and buttermilk interchangeable in a cake
recipe? I like using buttermilk but if my recipe calls for plain
milk, what would happen if I substitute buttermilk?
A: No, I would not advise substituting one for the
other when making any baked item, but especially when making
cakes which can be dependent on success by precise measurement
of ingredients and procedure. Baking soda is typically used as
the leavening agent when buttermilk is used, whereas baking powder
is used with regular (sweet) milk.
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