Post by Yoris on Jul 6, 2018 6:34:22 GMT -7
I don't know about you, but it seems to me like baking powder is a lot more popular than baking soda. There seem to be two reasons, which I have personally noticed, for this:
• It's easier to get a smooth top to your baked goods (instead of a lumpy or rigid top)
• It has a milder taste. Baking soda can have a pretty strong taste compared to the same amount of baking powder.
I've found ways to overcome these problems, however.
I'm not really sure what I'm doing differently, but I haven't had issues with the non-smooth tops to baked goods with baking soda. I should examine my recipes and see what I'm doing, and then edit this post.
As far as the taste goes, you can add brown sugar to help neutralize the baking soda taste. Also, if you eat the baked goods with peanut butter, the baking soda taste actually tastes desirable.
[HASH]bread
[HASH]biscuit