Less than 1 minute, my friend!
Just a funny story; it’s Friday!! I was translating a tv cooking show and wanted to be sure of the translation for “fast active dry yeast”, so I decided to call an expert… my grandmother. Boy! 20 minutes on how to use baking soda for cooking. The question was about yeast, but she decided it was an excelent opportunity to give some tips and advices on cooking vegetables with baking soda because “too much can cause problems, you know? You have to use the right quantity.” Thankfully, I had already finished the translation, 4h before the deadline, and was just reviewing it. 😛