⭐ Buttermilk (Best Fat-Free Option)
1 cup buttermilk per 1 cup Greek yogurt Quick tip: Buttermilk adds acidity and moisture but is thinner, so expect a slightly looser batter.
Buttermilk provides the acidity necessary to react with baking soda, promoting rise and tenderness. However, it is more liquid than Greek yogurt, which can slightly thin the batter and affect the crumb structure.
To compensate, reduce other liquids slightly or add a small amount of flour to maintain batter consistency. Stir gently to avoid overdeveloping gluten.
The bread will be moist and tender but may have a slightly more open crumb and less density than when using Greek yogurt.