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The thing that bugs me about these commonly cited pieces of information about cooking is I have a hard time verifying them without a lot of experimentation. I
by foobarian 9y ago
The thing that bugs me about these commonly cited pieces of information about cooking is I have a hard time verifying them without a lot of experimentation. I took up making waffles in the morning following the common buttermilk + baking soda + baking powder recipe. One day I was kind of groggy and forgot to add baking soda; and I could not tell the difference. The whole food writing / recipe sector lost a lot of credibility for me that day.
- davidgay 9y agoWell the basic thing going on is "acid + base". Baking powder contains both (baking powder is baking soda + cream of tartar - https://en.wikipedia.org/wiki/Potassium_bitartrate https://en.wikipedia.org/wiki/Potassium_bitartrate), and starts reacting when water is added (try it). Baking soda is a base, and reacts with buttermilk which is acidic. It's not clear to me why some recipes contain both acid+baking soda and baking powder. Maybe they're worried that the first combination isn't sufficient? My breakfast this morning used yoghurt + baking soda ;) (бухти)