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I am growing a sourdough rye starter. I am so psyched that on day 3, it looks really great! I have a recipe for raisin pumpernickel that looks good. But it calls for coffee. When you put coffee in baked goods, does it retain its caffeine? I should use a coffee substitute, right?

Also, cocoa powder--is that too much caffeine for my toddler? I have to do a substitute there, too, right?
 

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Coffee retains its caffeine when baked.

Cocoa powder still has caffeine in it. It is the one of the bases for some chocolate. If you do not wish your toddler to have any caffeine, then you will have to find a substitutue (carob maybe?) If a small bit if fine, then I would not worry about it.
 
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