I have made bran muffins with buttermilk, with nice results. Can I substitute yogurt for the buttermilk? The only leavener called for in the recipe is baking soda, and I am wondering if the yogurt would offer the same acidity, along with molasses, to activate the baking soda sufficiently? I understand the flavor would be affected somewhat. Thanks, Ray

I have been a guest of this website for months. The information available has been invaluable and was a huge factor in my beginning to enter the world of sourdough baking. I am so hooked on bread baking, and the topics here have been so interesting.