Reply to thread

Message: [QUOTE="Brasilmom, post: 51641, member: 19638"] I have read the replies on this thread and learned a lot already. I bake without eggs, which changes things a bit. I tired a very similar version of this recipe and it turned out very well. However, I thought the dough was a bit too soft, maybe I added too much buttermilk. I am going to give it another go and reduce the buttermilk percentage to get a firmer dough. 35% of buttermilk in lieu of eggs is too much, do you have any thoughts or suggestions in this case? Thank you [/QUOTE]