CharlieD
Chef Extraordinaire
SOS, need advise ASAP.
I have this recipe for honey cake and it calls for soda use and to activate the soda you should use vinegar, and that's all fine, do it all the time, but for this particular situation I will be baking for I can't use vinegar, so I would like to substitute soda for baking powder. The question is how much powder I should use instead of soda? Unit per Unit?
I have this recipe for honey cake and it calls for soda use and to activate the soda you should use vinegar, and that's all fine, do it all the time, but for this particular situation I will be baking for I can't use vinegar, so I would like to substitute soda for baking powder. The question is how much powder I should use instead of soda? Unit per Unit?