For all of you bakers out there, would you ever consider making the following substitutions. I'm considering how to save money and prevent throwing unused expired ingredients.
Do any of you make half and half out of 2% milk and regular heavy cream? I figured instead of buying all three I could maybe use the heavy cream faster this way.
Also, I've seen places like King Arthur sell a powdered buttermilk. has anyone used it and had no problem with things like scones recipe using that.
Thanks for your opinion!
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