Q: I always have some leftover buttermilk that I could use up. Can you tell me how I can substitute buttermilk for milk in baking? I think the balance of baking soda/powder needs to be adjusted, but I'm not sure how that works exactly. I also frequently bake with cocoa and I wonder how that figures into the mix.
Sent by Monica
Editor: Readers, do you have any advice for using buttermilk in place of milk in baking recipes?