I have a wonderful chocolate cake recipe that uses dutched process cocoa and soda (as well as other acid items such as buttermilk and sour cream), but I would like to add non dutch process cocoa instead and wonder if I should add some b powder?
Here in Portugal we only have one kind o f cocoa and do not know what kind is it...
I have made all kinds of recipes taken from this site never minding about the kind, thinking that didn't really matter.
So my question is?
What kind of difference is between them? Which kind do we have in Portugal?
I find it funny that they give you a sub, but then say " due to natural variations in cooca powder don not sub cocoa powder for dutch processes" Hmmmm.....
As much as has been written on not subbing, Cooks Illustrated did a test and subbed dutch process in various recipes without changing the recipe. In every case, testers prefrerred the dutch process and the recipes were perfect. I haven't done this yet, but Cooks Illustrated is about as knowledgeable as you can get.