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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.
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.