[Sca-cooks] baking soda vs. baking powder

[adamantius at verizon.net]

> 
> From: "Terry Decker" <t.d.decker at worldnet.att.net>
> Date: 2003/09/05 Fri AM 07:03:22 CDT
> To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
> Subject: Re: Re: [Sca-cooks] baking soda vs. baking powder
> 
> I suspect I may be sensitive to the taste of akalines.
> 
> Bear

Yabbut, that was kind of my point. In a properly made soda bread, those 
alkalines would be almost totally neutralized, and, effectively, wouldn't be in 
the final product. Surely personal experience counts for a lot in this, but 
isn't it just as likely to find an bad soda bread recipe which leaves a 
sour-tasting product (due to un neutralized acids) as a bitter one? I mean, 
either one or the other is neutralized, leaving either no residue, or leftover 
acid, or leftover alkalai.

Or is this a classic case of the difference between theory and practice?

Adamantius