Buttermilk, Baby!
on cultured dairy in baking
Outside of the traditional cast of baking ingredients (flour, sugar, butter, eggs), buttermilk may be the ingredient I love and use the most. I had a pastry chef a few years ago who lived by the “buttermilk makes everything better” motto and I quickly learned that he was right.
Before we get into the beauty of buttermilk and its other cultured dairy siblings (sour cream, yogurt, créme fraîche, and the like), we should take a quick look at traditional dairy and its role in baking.
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