Recetario: Cocina Mexicana

Nixtamalización

Lucky Peach
Dave Arnold
Serius Eat
Cooks Science

Nixtamalización en castellano en Cocina en Casa
Hacer tortillas en castellano en Cocina en Casa
Tipos de tortillas y proceso completo con fotos

Paper de nixtamalización en 11 tipos de maiz

Monografia en castellano sobre nixtamalización
Hacer tortillas por Alex Stupak

Proporción agua, maíz, cal

The day before you want to make your tortillas, combine the dried corn with water and cal in a nonreactive (i.e., stainless steel or enameled) pot. I've been using a ratio of 1.5:100:300 by weight for the lime, corn, and water, so, for 1,000 grams of corn (1 kilogram), I add 15 grams of the lime and 3 kilos of water, and it's worked well

PH de cal, bicarbonato, bicarbonato horneado y ceniza

@sam park - calcium hydroxide (pH > 12) is a lot more basic than baking soda (pH > 8), so that's not an effective substitute. Baking powder (which contains acid to neutralize itself in solution) even less so.

If you first dry your baking soda in the oven to convert it to sodium carbonate (pH < 12), you could probably substitute that for the slaked lime in equal weight. But it's probably easier just to buy the cal in most cases; it's very common.

En los comentarios de Serius Eat

Nivel de pH en ceniza en Quora
Nivel de PH en ceniza

Receta con Ceniza

Receta con ceniza

Baked Soda