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on 6/19/2008 I keep a container of powdered buttermilk [find in baking aisle] to use for this recipe in the fridge. It keeps it fresh and I always have it ready as I am not a buttermilk drinker.
on 4/24/2008 My recipe never really says when to add the eggs but I add them right after the sugar and flour. I can only guess that regular buttermilk is thicker and different than reg. milk. I always use the milk plus vinegar. I never use buttermilk.
on 4/24/2008 When do you add the eggs? Why do you call for more soured milk than buttermilk?
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