hi couple more for you….
is xylitol definately out?
and when i see a recipe asking for 1.5 teaspoons active dry yeast can i replace it with baking soda? if so how much?
im starting on bread soon.
Also if a recipe calls for ‘all purpose or bread flour’ alongside the flour i’m using can i just substitute more of my flour?
I just noticed kefir is on the test foods list, so if i’m introducing my first item if it is kefir do i have to wait another 2 weeks to test another or is kefir added after 2 weeks regardless?
Also if i make homemade yoghurt is it tested seperately from the kefir?