For health reasons, I've eliminated almost all sugar in my diet. The only thing remaining that I've been adding is a small amount of sugar to is my homemade bread, so that the yeast will work. I know that baking powder is sometimes used in baking, but that it requires a certain amount of some kind of acid to be added to neutralize it, preventing a bad aftertaste.
What remains unclear for me is that while on the one hand I've read that some baking powders already contain an amount of acid for this purpose, it seems to imply that some acid still is needed to be added anyway...is that true?
The second question is that I know that vinegar is made by fermenting alcohols that come from sugar...does ANY of that sugar remain in vinegar?