Fresh vs powdered buttermilk
I've been experimenting with waffles this past week and tried a recent one that had, to my taste, too much butter. So I am going to try a recipe I found over on KAF that includes buttermilk. I couldn't find buttermilk, and I'm not sure I want a whole container of it since I need so little, so I bought a scoop of powdered buttermilk from my local bulk barn. Has anyone compared the two? Is the powdered alternative acceptable in baking?