Originally Posted by
Dave
Same problem for me, doesn't matter if it's at the range or anything else. Like a few weeks ago having the conversation again that if a recipe calls for buttermilk you can not just sub in whole milk without some additional modification. Reminding her of the time a year ago when her biscuits came out flat and dense didn't help me much either. The physics involved of combining acids and alkalines in equal proportions to create the correct amount of CO2 also didn't help either of us it seems.