If you have a copier, you may want to copy the original recipe and write in the margins, so that you have the instructions next to the ingredients.
Include extra baking soda, approximately 1/4 tsp. to 1/2 tsp. per cup of acidic ingredient. If your recipe calls for yogurt, buttermilk, vinegar or lemon juice, you will need slightly more baking soda to neutralize the acidity. If both baking powder and baking soda are in the recipe, it usually means there is an acidic ingredient that needs to be neutralized.
