Swapping baking soda for powder ruined my breakfast batch.

They rose fast then fell flat, like my hopes.

4 comments

4 Comments

joel_jones2mo ago

Remember reading that buttermilk's slower acid gives baked goods more time to rise properly.

anna_ellis882mo ago

Actually they're not the same thing, soda needs acid.

bailey.shane2mo ago

Consider how the type of acid changes things, @anna_ellis88. Vinegar reacts quick but can leave a strong taste, while buttermilk works slower and adds flavor. Using yogurt in batter instead of milk makes things more tender. It's not just about having acid, it's about which one you pick.

angela_knight32mo ago

Right, and the acid amount matters too. Too much can mess with the rise just as much as too little. It's a balance.