(for culinary arts but they don't have a subject for that) why do we use buttermilk when using baking soda as a leaving agent?
A. it taste good
B. it is thick and adds texture
C. it is an acid
D. use instead of salt

ether B or C but it think its C.it is an acid

Explanation:

Buttermilk has its own flavor but baking powder adds acid and if you use baking soda or whatever with Buttermilk it will neutralize them But im starting to think its B. it is thick and adds texture