Dutch process cocoa powder

Has anyone seen this in the UK? I have a Martha Stewart baking book and most of her recipes insist on Dutch process. Any ideas of how to work around it? I seem to remember some formula involving bicarb to balance the alkali.

Or does it really matter all that much?

I found this:

Substituting Unsweetened Cocoa for Dutch-Process Cocoa - 3 tablespoons (18 grams) Unsweetened Cocoa Powder plus a pinch (1/8 teaspoon) baking soda.

Substituting Dutch-Process Cocoa for Unsweetened Cocoa - Leave out any baking soda called for in the recipe.

Which was on this forum.

Hope that helps!

Thank you for finding that out, Chary! I will write that formula down and slip it into my cook book. My mother sent me that book last Christmas, and now I can put it to the test.