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I cannot imagine why anyone would further distill something as basic as white vinegar, but anyway, if you are looking for an acid to activate baking soda in a muffin or biscuit recipe, any vinegar can be used, but some may impart a flavor that you do not want. In that case, use cream of tartar or any other edible acid (for instance, a Vitamin C (ascorbic acid) tablet.

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15y ago

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