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Dylan B Holy Shit what have you done?!? (startrek.website)

submitted 1 year ago by [email protected] to c/[email protected]

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[–] [email protected] 2 points 1 year ago (1 children)

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.)

[–] [email protected] 1 points 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.