Given the background description of some cooking related query, summarize the question into a title
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Question: A family member has a dairy allergy so we often substitute non-dairy milk in recipes. Most often, this is almond (it's what we have in the house for the kids to drink, and is therefore always on hand). However, if a recipe involves baking soda or baking powder, almond milk produces a less satisfying rise and there's a bitter aftertaste.I think this means that the baking soda is not reacting fully with the almond milk. Soy milk does provide the same "lift" and eliminates the bitterness the same way that dairy milk would. What's causing this? Is it possible to adjust our baking powder recipes to use almond milk, or do we need to buy two kinds of milk (one to bake with, one to drink)?While I'm hoping to get a general rule of thumb, here are a couple of the recipes we have noticed this with for reference. Pancakes:1 c. flour1 tbsp. sugar2 tsp. baking powder1/2 tsp. salt1 c. milk1/4 c. oil1 eggand muffins:3/4 cup butter1 cup sugar4 cups flour4 tsp baking powder1/2 tsp salt1 cup raisins, plumped1 egg1 cup milkI did find a Question about almond milk in pancakes, but I'm hoping to get a more general answer about how baking soda/powder and almond milk work together (or, more accurately, fail to work together).

Answer: Adjusting baking powder to work with almond milk


Question: I like eating food with phyllo dough and I like preparing such food. However, phyllo dough is not easily available where I live. The only packages I can find are rather large. I usually use how much I need, then cover it as best as I can and store it air-tight in the freezer for later use. If I thaw and refreeze and rethaw some sheets, they tend to get dry.Even just working with non-frozen phyllo dough, can make your sheets dry out if you don't work quickly an/or with a wet towel.I was wondering if you could do anything to reverse this process. Is there a way to rehydrate phyllo sheets?

Answer: Can you rehydrate phyllo dough?


Question: I am looking at:100% peanut butter (no added salt, sugar, oils or anything else)100% roasted peanuts (no added salt, sugar, oils or anything else)When looking thought different sources, I can always notice the following:Peanut butter has more protein (as % of calories) than peanutsexample sources (I've looked through a dozen more, but please check others, maybe mine are not representative?):http://www.waitrose.com/shop/ProductView-10317-10001-5588-Waitrose+LOVE+life+roasted+peanutshttp://shop.wholeearthfoods.com/collections/award-winning-peanut-butter/products/whole-earth-100-nuts-crunchy-peanut-butte-227-gWhy is this? If no ingredients are added, how is it possible for the macronutrients to change (as % of the calories). Different levels of roasting cannot be the reason because they should not change macronutrients disproportionally.The only explanation I can think of is if in the process of making peanut butter, some part of the peanut is removed and that part contains a low protein amount. Some sources say that when peanut butter is made, the 'bitter heart of the peanut' is removed. Could that explain it?If anyone has some insight I would be very interested to learn.

Answer:
How can 100% peanut butter have more protein than 100% peanuts


