[Sca-cooks] snickerdoodles

[adamantius at verizon.net]

> 
> From: Devra at aol.com
> Date: 2003/09/05 Fri AM 10:54:26 CDT
> To: sca-cooks at ansteorra.org
> Subject: [Sca-cooks] snickerdoodles
> 
> What about the acid?  With baking soda, you need an acid (likesour cream, or 
> molasses, or vinegar) to get it to do its work properly.  Baking powder, on 
> the other hand, does not.  So if you used soda instead of powder, and there 
> wasn't any acid in the recipe, maybe they wouldn't rise.

I think some versions, at least, inclue some brown sugar, which, in turn, 
includes molasses. It suspect it may also be there in tiny quantity as a dough 
conditioner, essentially to tenderize the cookie. Sometimes acids are used 
similarly; I wonder if that's the deal. That would be something to read u on 
this weekend, if I get a chance.

Adamantius
> Of course, if snickerdoodles automatically include molosses, then I'm wrong 
> on this one....
>        Devra
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