Very interesting read, thank you. What would be your suggestion if a recipe calls for Dutch-processed cocoa and includes one or more acidic ingredients, but I want to use natural cocoa instead? I'm considering two recipes with the following scenarios: Recipe 1 includes creme fraiche and brown sugar and 1 tsp of baking soda but no baking powder. Recipe 2 includes brewed coffee, 1 1/2 tsp baking soda and 1/2 tsp baking powder Can I replace the Dutched cocoa with natural cocoa? If so, do I need to increase the amount of baking soda? I would greatly appreciate any input. Thank you!

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