Stacey wrote:
>> The acid in the batter is reacting with the baking soda (sodium bicarbonate,
>> NaHCO3) to liberate carbon dioxide (CO2) gas, The gas causes the froth in
>> the batter. (Sorry but my e-mail does not do subscripts)
>>
>> Resident Conservative Curmudgeon
>>
>> Ford
>>
>
> Alrighty, that was about what I was looking for - thanks.
>
> Also read the link to the Wiki article.
>
> The pancake batter was just an example Brian, I was more interested in
> what types of acids were in it that would be reacting with the soda.
>
organic acids, mainly lactic and acetic, ratios depending on flour,
temperature, hydration, stage of fermentation and LB species/strain
maybe malic acid and other's

Sam