Dry buttermilk in baking bread and recommendations?
I have been using cultures buttermilk (made at home from dry bacterial cultures) since forever. Now being a little overwhelmed and tired for some reason I am wondering if I can use dry buttermilk powder?
I have never used it before, so how does it translate in taste, flavor and texture in leavened breads? Pretty close, not so close?
And would someone recommend a product they like? I have seen these:
Hoosier Hill Farm
Bob's Red Mill
Thank you so much!