Comments on: Snickerdoodles http://foodpluspolitics.com/2008/04/04/snickerdoodles/ A lot of chatter about food ( plus a little about politics ) Wed, 07 Jan 2009 18:58:25 +0000 http://wordpress.org/?v=2.3.3 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!

]]> By: dissfunktional http://foodpluspolitics.com/2008/04/04/snickerdoodles/#comment-1785 dissfunktional Sun, 20 Apr 2008 08:00:46 +0000 http://foodpluspolitics.com/2008/04/04/snickerdoodles/#comment-1785 aluminum in baking powder???? what is the purpose of putting that in there in the first place? OMG. <em>dissfunktional's last blog post..<a href='http://dissfunktional.wordpress.com/2008/04/17/did-you-know/' rel="nofollow">Did You Know?</a></em> aluminum in baking powder???? what is the purpose of putting that in there in the first place? OMG.

dissfunktional’s last blog post..Did You Know?

]]> By: Blog of the Day Award | From Scratch http://foodpluspolitics.com/2008/04/04/snickerdoodles/#comment-1702 Blog of the Day Award | From Scratch Sun, 06 Apr 2008 15:24:03 +0000 http://foodpluspolitics.com/2008/04/04/snickerdoodles/#comment-1702 [...] Snickerdoodles [...] […] Snickerdoodles […]

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