ProStart Year 1 - Lakewood High School
A general guideline suggests that 1/2 teaspoon of baking soda be used to neutralize 1 cup of fermented milk or 1 teaspoon of vinegar or lemon juice (McGee, p. 534). It is also advisable to keep the baking soda amount to 0.5 to 1.5 percent of the flour weight. ................
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