Buttermilk question

[erinyyc]

Probably a dumb question, but, does the milk mixed with vinager or lemon juice substitution, for buttermilk, make any difference when baking? Does it matter if it's skim milk? What is the proper ratio of
milk to acid?

I am making my favorite spinach/feta/sundried tomatoe bread for a few gifts again this year (not a yeast bread) and was wondering if using REAL buttermilk would make it even better. Any opinions would be greatly appreciated!

Also, this bread makes a great meal with a salad and soup on a cold day. If anyone would like the recipe just let me know! (not sure exactly how light it is though)
Erin http://www.cookinglight.com/bbs/smile.gif

[SandyM]

Hi Erin,

I would love this recipe! Three of my favorite things!!!

[LGBurns]

The following thread has answers to your question:
http://www.cookinglight.com/bbs/Forum1/HTML/002522.html

Hope this helps! The bread sounds yummy.

[sneezles]

I would use buttermilk over the vinegar/sour milk substitute. In breads it seems to have a better leavening effect over the sour milk. After having used buttermilk in breads, pancakes and biscuits with better results, I try to keep it on hand.