I’d love to know more about how much baking soda can be neutralized by various acidic ingredients.
In the Cake Bible, Rose says 1 cup of buttermilk will react with 1/2 teaspoon of baking soda, to give as much rise as 2 1/4 teaspoons of baking powder. (It’s in the Understanding Cakes section under Leavening.)
This is great! But now I want to know more about other acidic ingredients. How much baking soda can you use with natural (un-Dutched) cocoa? With unsweetened baking chocolate? With molasses, honey, brown sugar….well, you get the picture.
And I recall somewhere on her blog Rose says that baking soda will also react with the natural acidity of flour. Anyone know more about that?
Happy baking, everyone!