Buttermilk

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

When buttermilk is produced, the lactose in the milk is converted to lactic acid. When buttermilk is used in place of regular milk in baked goods such as cakes or muffins, this acidity must, in most cases, be neutralized by adding baking soda to the formula. Then, because the soda and acid together release carbon dioxide, this extra leavening power must be compensated for by reducing the baking powder, as follows:

For each quart (2 lb) buttermilk: For each liter (1 kg) buttermilk:

  1. Add 0.5 oz baking soda.
  2. Subtract 1 oz baking powder.

  1. Add 15 g baking soda.
  2. Subtract 30 g baking powder.