Don't bake much any more. Today I got the urge to make brownies and I used what appears to be a nice recipe out of Cooking Light Cookbook, c.2000. After I had placed the brownies in the oven, I tasted the batter on the mixer whip, and I thought it seemed a little flat. If I had tasted the batter before I put the brownies in the oven, I would have had an impulse to add 1 T. of buttermilk to the batter. (It was plenty stiff.) If I had done that, should I have added baking soda as well? And does anyone know a rough formula for adding buttermilk (or yogurt) to a baked good which calls for only baking powder and maybe milk? Thanks!