Sashi | Feb 9, 200203:45 PM     8

I often avoid recipes that call for buttermilk because you have to buy the whole big container and there is always so much left over (I don't like to drink it straight, although I know some do.). So I see powdered buttermilk, like the SACO brand, as a viable alternative. Does anyone here have any plusses or minuses they know of to the powdered alternative in baking?


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