This might be the greatest lecture piece on cocoa powder on the internet itself And I still have another question hehe If baking soda only recipes need to have natural cocoa and baking powder only or baking powder heavy recipes can use either what about the addition of sour cream, buttermilk ect? I love the taste of dutch cocoa for a richer chocolate taste but only use it when it's called for so I don't end up with a soap cake. So if there is something like buttermilk or sour cream included in the recipe or if the amounts of baking soda and baking powder are equal could I get away with using dutch or should I stick to using natural. I like both and wont break a recipe for me if I absolutely need to use natural but I'm just wondering.

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