Citric acid and baking soda.
I will be switching my Diy yeast method over to citric acid baking soda this weekend.
I have read a lot about the recipe and it calls for 200 gram baking soda with 200 ml water and 200 gram citric acid with 600 ml water. Which is a 1 to 1 ration and a 1 to 3 ratio.
My question is could I keep the same ratios and just bump up the mixture to get a longer production time?
Just weird I haven't seen or heard about somebody doing that so I figured there has to bs a reason.
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