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I don't know about the proper ratio. But traditional recipes are not always the best. Food technology has progressed in the last centuries, and so have our standards for food taste. Simply put, many of the salts of sodium bicarbonate don't have a very pleasant taste. Many are on the metallic side, and if you somewhat misjudge the ratio, you can have a food ...


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in any recipe where a chemical reaction is required, in this case the reaction of bicarb and vinegar as a raising agent it is important to add all ingrediants as in any chemical reaction the wrong ingredient or the lack of one can make all the difference as the vinegar may have reacted with most of the bicarb but the apricot jam would have been used as a ...



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