[Sca-cooks] steam-baking

[Terry Decker]

In a discussion about the possible use of soda as a chemical leaven in
China, Paul Buell suggests that it was probably a flavoring agent rather
than a leaven.

Bear

>How sure are we of this translation? "soda"? I thought that rising
>agents, with the possible exception of hart's horn were unknown
>until the 19th Century. Perhaps these chemical rising agents were
>known to the Chinese earlier? Or maybe this "soda" is not a rising
>agent and what is actually doing the rising is this "leaven" which
>I guess could be ale barm.
>
>THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra