Double-acting powders usually contain two acids-one for liquid, the other for heat.Īluminum-free baking powders react with liquid and not with heat. Some acids react with liquid, while others react with heat. "Baking powders can be fast-acting, slow-acting, or double-acting, depending on the acid or acids they contain,"she writes. In her book Bakewise, Corriher breaks everything down. She said she couldn't explain why she used regular baking powder, and refused to go on the record. I called a very well known baking expert.
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