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August 20, 2006

Powdered buttermilk (Recipe: apple spice bread)

Buttermilk

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Comments

I have found this to a be real lifesaver when baking. It has worked just as well as regular buttermilk for me in a number of cake recipes. I have found that different markets put it in different places - sometimes with the baking stuff and sometimes with the powdered milk and creamers. So be sure to ask your grocer if you are having trouble locating it.

Jessica, thanks for the tip; I always look for this in the baking section, but it's not always there. Also, sometimes I'll find it in a canister instead of the packets.

Now that it's blueberry season, does anyone have a great blueberry/buttermilk recipe to share?

I didn't know about powdered buttermilk. I hope it's come to the West Coast. The last time I looked for something considered "exotic" in our supermarkets, I had no luck, and it was something as simple as polenta. I'll look for it. Thanks for broadening our kitchen knowledge

I just finished making a light wheat bread in my bread machine that calls for 4 tbsps of dry buttermilk powder. The bread rose high enough to reach the "peek-a-boo" window. It is also delicious.

I adpted this from a recipe I found in Gourmet:

Blueberry-Buttermilk Bundt Cake

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon grated orange or lemon peel
2 teaspoons vanilla extract
3/4 cup buttermilk*
2 cups frozen blueberries
Powdered sugar for dusting

Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.
Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over, and serve.

*When using powdered buttermilk mix the powdered buttermilk (the amount corresponding to ¾ of a cup) into the flour. Then I add ¾ of a cup of regular milk or water as is directed when it calls for the regular buttermilk. So far – both liquids have worked just fine.

Sounds great! I'm a big fan of the powdered buttermilk, too.

Jennifer, welcome to The Perfect Pantry. You're such a wonderful baker -- what do you make with powdered buttermilk? Can we entice you to share a recipe or a link to one on your blog?

Powdered buttermilk is just one of many lifesavers on the Perfect Pantry list. We live in the sticks (not close to any markets) and having the right thing in the pantry is the difference between "dinner" and scrambled eggs again. The Perfect pantry list has expanded our horizons is indispensable for feeding great meals to last-minute guests !

I love your apple story and the info you provided about buttermilk; it is a favorite of
mine to use in baked goods. I'm definitely
going to make going to make the Apple Spice
Bread. Thanks for sharing!

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  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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