Question About Cocoas And Soda Vs Powder

Baking By SandiOh Updated 7 Sep 2010 , 12:03pm by scp1127

SandiOh Posted 6 Sep 2010 , 1:29pm
post #1 of 6

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?

5 replies
anamado Posted 6 Sep 2010 , 2:19pm
post #2 of 6

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?

SandiOh Posted 6 Sep 2010 , 2:48pm
post #3 of 6

well, I answered my own question with this site....should answer your's too...
http://www.joyofbaking.com/cocoa.html

anamado Posted 6 Sep 2010 , 4:11pm
post #4 of 6
Quote:
Originally Posted by SandiOh

well, I answered my own question with this site....should answer your's too...
http://www.joyofbaking.com/cocoa.html




Thanks!!!!! thumbs_up.gif

All4Show Posted 7 Sep 2010 , 3:29am
post #5 of 6

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.....

scp1127 Posted 7 Sep 2010 , 12:03pm
post #6 of 6

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.

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