Hi PJ, This was a GREAT read, very informative! I'm confused about a particular thing though, why do some recipe include both baking soda and baking powder that are equal quantities but doesn't have an acidic ingredient? I chanced upon this recipe that called for 1 1/2 teaspoons baking soda and 1 1/2 teaspoons of baking powder. The type of cocoa (dutch or natural) to use was not stated, so I don't know if what type of cocoa to use. I currently have your Bensdorp Dutch-process and I really want to use it. Any advice on what to do? Should I replace the soda with twice the amount of baking powder, meaning it would have a total of 4 1/2 teaspoons of baking powder? Hope you could help me. Thanks!

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