[Sca-cooks] steam-baking
Terry Decker
t.d.decker at worldnet.att.net
Wed Mar 20 04:18:07 PST 2002
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
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