Am baking a red velvet cake tonight for a friends birthday. The ONLY item not delivered in my shopping was, yup, you guessed it, the buttermilk!
I read that you can make buttermilk by adding white vinegar or lemon juice to milk which I will do. My question is, will I then still add the white vinegar? -most recipes include buttermilk, bicarbonate and white vinegar.
My guess would be yes, you still need the white vinegar, even if you feel like you're adding extra to turn the milk, its still there as part of buttermilk not as the vinegar itself iyswim Does the vinegar react with the bicarb to raise the cake?