Comments on: How important is baking soda in cookies from scratch, and what does it do? http://collectiblebrochures.findfastr.com/uncategorized/how-important-is-baking-soda-in-cookies-from-scratch-and-what-does-it-do Old Brochures that you really want! Thu, 25 Feb 2010 17:12:03 -0600 http://wordpress.org/?v=2.8.2 hourly 1 By: Bobby http://collectiblebrochures.findfastr.com/uncategorized/how-important-is-baking-soda-in-cookies-from-scratch-and-what-does-it-do/comment-page-1#comment-14546 Bobby Wed, 24 Jun 2009 19:46:00 +0000 http://collectiblebrochures.findfastr.com/9/how-important-is-baking-soda-in-cookies-from-scratch-and-what-does-it-do#comment-14546 Baking Soda is a leavening agent which means your cookies won't be as thin as a sheet of paper. It is also used to balance the acidity in the dough so the cookies will brown. If baking powder is used in the cookie recipe it has acid because baking powder has Creme of Tartar which is very acidic. The backing soda is needed to balance this acid.<br><b>References : </b><br> Baking Soda is a leavening agent which means your cookies won’t be as thin as a sheet of paper. It is also used to balance the acidity in the dough so the cookies will brown.

If baking powder is used in the cookie recipe it has acid because baking powder has Creme of Tartar which is very acidic. The backing soda is needed to balance this acid.
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]]> By: Noah http://collectiblebrochures.findfastr.com/uncategorized/how-important-is-baking-soda-in-cookies-from-scratch-and-what-does-it-do/comment-page-1#comment-14545 Noah Wed, 24 Jun 2009 19:39:46 +0000 http://collectiblebrochures.findfastr.com/9/how-important-is-baking-soda-in-cookies-from-scratch-and-what-does-it-do#comment-14545 Without the leavening that baking soda gives your cookies - you would end up with hard, flat crackers.<br><b>References : </b><br> Without the leavening that baking soda gives your cookies – you would end up with hard, flat crackers.
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]]> By: Tom ツ http://collectiblebrochures.findfastr.com/uncategorized/how-important-is-baking-soda-in-cookies-from-scratch-and-what-does-it-do/comment-page-1#comment-14544 Tom ツ Wed, 24 Jun 2009 19:32:09 +0000 http://collectiblebrochures.findfastr.com/9/how-important-is-baking-soda-in-cookies-from-scratch-and-what-does-it-do#comment-14544 Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening Baking soda, also known as sodium bicarbonate or bicarbonate of soda (alkali) is about four times as strong as baking powder. It is used in recipes that contain an acidic ingredient (e.g. vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits and maple syrup). Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened. Make sure to bake the batter immediately. Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place. Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda causes reddening of cocoa powder when baked, hence the name Devil's Food Cake<br><b>References : </b><br> Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening

Baking soda, also known as sodium bicarbonate or bicarbonate of soda (alkali) is about four times as strong as baking powder. It is used in recipes that contain an acidic ingredient (e.g. vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits and maple syrup).

Baking soda starts to react and release carbon dioxide gas as soon as it is added to the batter and moistened. Make sure to bake the batter immediately.

Baking soda has an indefinite shelf life if stored in a sealed container in a cool dry place. Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda causes reddening of cocoa powder

when baked, hence the name Devil’s Food Cake
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]]> By: HG http://collectiblebrochures.findfastr.com/uncategorized/how-important-is-baking-soda-in-cookies-from-scratch-and-what-does-it-do/comment-page-1#comment-14543 HG Wed, 24 Jun 2009 19:31:03 +0000 http://collectiblebrochures.findfastr.com/9/how-important-is-baking-soda-in-cookies-from-scratch-and-what-does-it-do#comment-14543 It's very important - and no, there are no substitutions, especially regular soda. Baking soda is a powder and it's what makes your baked good raise. Without it they will be flat and not that good.<br><b>References : </b><br> It’s very important – and no, there are no substitutions, especially regular soda. Baking soda is a powder and it’s what makes your baked good raise. Without it they will be flat and not that good.
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