yogurt vs. buttermilk vs. sour cream in baking....

[alex8alot]

Most recipes say that they are interchangeable, but are there any appreciable differences in texture, flavor? Does anyone have observations, preferences?

[morebubbles]

Because I like to use whole grain flour in baking, I prefer buttermilk because it adds more moisture.

[tweetie]

I always sub nonfat yogurt for sour cream and do not notice any difference in a wide range of baked goods but have often wondered the same thing. I haven't done side by side taste tests but have also never had to twist an arm to get any of these goodies eaten! I use powdered buttermilk so it's not a problem having it on hand.

[daily_unadventures]

Powdered buttermilk? Thats neat I have never seen that! I usually do the fake out where you mix a teaspoon of vinegar into milk to create "buttermilk".

Katerina
http://dailyunadventures.com

[alex8alot]

I have never seen powdered buttermilk either.... is it not available in Canada? Or perhaps I just don't see it? Is it in the baking section?

[GSDlove]

It's made by Saco and usually found in the baking aisle or sometimes by the powdered milk.

[Nyleve]

I am in Canada and I have it in my pantry at this very moment. I bought it at Bulk Barn (huge bulk food store with many branches).

[HillJ]

I use lowfat plain yogurt as a regular sub for sour cream and notice do negative diff in my baking. I sub buttermilk for oil, oil & egg, sour cream and even milk when called for in a recipe and achieve wonderfully moist results. I buy powered buttermilk at the local health food market.

[alex8alot]

wow, it even works to replace oil and egg? So do you just sub the equivalent weight of buttermilk for eggs?

[HillJ]

Yes.

[chloe103]

Another vote for substitute-your-heart-out. I, like others, have never made batches of the same recipe at the same time using different options, and thus have never done proper comparisons, but I have made the same recipe at different times using different options, and been happy with the results each time. There may well have been subtle changes that came with using buttermilk rather than yogurt, say, but nothing to cause me to even consider running to the store if I was missing the specific sour dairy product a recipe called for.