I'm playing around with some cake recipe ideas, and would like to swap out the milk in a recipe for beer. The milk is apparently slightly more acidic than the beer (according to what I've read, fresh beer has a pH of 4, and milk's pH is closer to 7). Do you think this difference would have a negative affect on the cake? In a situation like this, are there any ways to slightly increase the alkalinity of a cake batter? I know I could add lemon juice, vinegar, etc. for acid, but not sure about alkaline ingredients. Or am I just overthinking the whole thing? Entirely possible. :)
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.