CHAPTER 22
baking soda. i. sodium bicarbonate. used only in the presence of an acid. lemon juice. buttermilk. vinegar. yogurt. cream of tartar. baking powder. i. baking soda + acid +cornstarch. types - single acting (upon hydration) - double acting (hydration and heat) Too much / too little leavening. too much - low volume - coarse texture - soapy flavor ... ................
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