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. :)
Bake up a large batch to enjoy through the holidays.
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