SC - Cookery-Art or Science
Decker, Terry D.
TerryD at Health.State.OK.US
Thu Jan 28 18:59:50 PST 1999
> Also it is kind of difficult to 'feel' the proper amount of baking powder
> in a
> bowl of cake dough unless I just don't have the knack for baking. ;-)
>
If you can "measure" a teaspoon of salt in the palm of your hand, you can
"measure" a teaspoon of baking powder.
> Which,
> by the way, I don't when it comes to desserts with the exception of fruit
> pies. Anyrthing else I can bake but desserts always burn, stay raw in the
> middle, fall flat or bubble over. :-(
>
> Ras
>
You must be using the scientific method -- experimentation. :-)
Seriously, chemical rising doughs are a real pain, because they are more
easily affected by outside conditions than yeast rising doughs. Just take a
look at the last couple of cakes I baked.
Bear
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