BUT we have come across some difficulties with Germanizing American recipes. I have baking soda from the states, but there are a couple of ingredients that are apparently impossible to find here. I found some alternatives, but I was wondering if anybody had any advice with using them. This is the recipe I'm using: http://vegweb.com/index.php?topic=6686.0
Vanilla extract: I could only find "Essence of Vanilla". Is this like imitation vanilla extract, or is it different? Should I use the same amount or will that make it too bitter/chemically/anything else?
Essig Essenz: It's clear and it smells like vinegar and translates to vinegar essence. It's advertised for salads. Anyone know if this is a lot different than white vinegar?
German flour is tougher than its American counterpart. Advice on not screwing up the texture too much?
Thanks a lot!