Celebrity chef Duff Goldman recommends using buttermilk over whole milk in cake recipes for its added acidity, which enhances flour conditioning and creates a more tender crumb. This acidity prevents overmixing, ensuring the cake remains light and fluffy. Goldman notes that buttermilk also boosts the effectiveness of leavening agents, resulting in better rise and overall flavor. For those curious about using buttermilk, it can be substituted for whole milk in recipes without altering the ratios, providing a pleasant tanginess that balances sweetness in cakes.
"I generally find that I'm more successful when I'm baking with buttermilk just because it's a lot more acidic. It conditions your flour, and I find you get just a more tender cake because the acidity inhibits the protein development."
"That acidity is going to help keep you from over mixing your batter. So your crumb is going to stay a lot more tender."
"You're going to get a much better lift out of your baking soda or your baking powder, because obviously that stuff reacts with heat, but it also reacts with acid."
"When you're baking with buttermilk, you know the difference."
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