Comments on: Snickerdoodles http://foodpluspolitics.com/2008/04/04/snickerdoodles/ Recipes from scratch and a lot of chatter about food ( plus a little about politics ) Fri, 26 Feb 2010 00:15:43 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: ellaella http://foodpluspolitics.com/2008/04/04/snickerdoodles/#comment-5222 ellaella Sat, 18 Apr 2009 00:46:06 +0000 http://foodpluspolitics.com/2008/04/04/snickerdoodles/#comment-5222 I'm glad you liked them. I’m glad you liked them.

]]> By: hailie http://foodpluspolitics.com/2008/04/04/snickerdoodles/#comment-5220 hailie Fri, 17 Apr 2009 23:49:00 +0000 http://foodpluspolitics.com/2008/04/04/snickerdoodles/#comment-5220 to much salt but otherwise there deliouse to much salt but otherwise there deliouse

]]> By: ellaella http://foodpluspolitics.com/2008/04/04/snickerdoodles/#comment-3477 ellaella Sat, 23 Aug 2008 20:35:44 +0000 http://foodpluspolitics.com/2008/04/04/snickerdoodles/#comment-3477 Whoopsie daisy! 2 teaspoons. I'll fix that right now. Thanks! Whoopsie daisy! 2 teaspoons. I’ll fix that right now. Thanks!

]]> By: K http://foodpluspolitics.com/2008/04/04/snickerdoodles/#comment-3475 K Sat, 23 Aug 2008 19:53:16 +0000 http://foodpluspolitics.com/2008/04/04/snickerdoodles/#comment-3475 How much vanilla extract? How much vanilla extract?

]]> By: ellaella http://foodpluspolitics.com/2008/04/04/snickerdoodles/#comment-1788 ellaella Sun, 20 Apr 2008 11:39:15 +0000 http://foodpluspolitics.com/2008/04/04/snickerdoodles/#comment-1788 Hi, diss...good question. Here's the answer. It's food chemistry. You know how baking powders are often called "double acting"? That's because part of their work happens in the mixing bowl and part in the oven. The presence of sodium aluminun sulfate delays most of the leavening until the oven. With a natural powder, such as Rumford, much of the action happens in the mixing bowl so it's more important to get the stuff into the oven quickly. And some people don't like that. When I make triple-layer cakes I always put the batter for the 3rd layer in the fridge to retard the leavening while the first 2 layers bake. Hmm..maybe I should do a post about this sometime? Thanks for asking! Hi, diss…good question. Here’s the answer. It’s food chemistry.

You know how baking powders are often called “double acting”? That’s because part of their work happens in the mixing bowl and part in the oven. The presence of sodium aluminun sulfate delays most of the leavening until the oven.

With a natural powder, such as Rumford, much of the action happens in the mixing bowl so it’s more important to get the stuff into the oven quickly. And some people don’t like that.

When I make triple-layer cakes I always put the batter for the 3rd layer in the fridge to retard the leavening while the first 2 layers bake.

Hmm..maybe I should do a post about this sometime?

Thanks for asking!

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