katherine st asaph

Buttermilk is terrible for drinking but a godsend for baking; the chemical reaction between the acid in buttermilk and the base in baking soda is what prevents pancake batter (and other quick bread batters) from being too dense, much as the chemical reaction between Derek E. Miller’s hardcore guitar and Alexis Krauss’ diaphanous soprano prevents Sleigh Bells from being too intense.