Some people just seem to have a knack for baking and can produce consistently good products everytime they turn an oven on. If you want to be able to develop your own recipes that you
know will work even before to bake them, there are few bits of knowledge that will definately improve your chances of success. Perhaps its not something that you've thought about but there is
a fair bit of science behind baking, for example, what gives cakes their structure and texture, what causes them to rise, what is the function of fat, eggs, sugar, flour - its not all just about taste
and hopefully, you will find at least some of the answers here.
Baking Powder & Baking Soda Baking Powder and Baking Soda are leavening agents which means they can be used to make baked products 'rise'. It's useful to understand the difference between these ingredients to ensure you get the results you expect. .....
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Leavening (Raising) Agents Leavening agents cause baked products to increase their volume or 'rise'. They do this mainly by introducing gas/vapour bubbles into a batter or dough - these expand during cooking, giving the 'rise'. So, leavening is all about getting and holding lots of air/vapour/gas in the product mixture and there are essentially 4 mechanisms for doing this.....
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