[Sca-cooks] snickerdoodles

[Terry Decker]

Vanilla extract is acid enough to trigger the soda.  And that does appear in
some snickerdoodle recipes.

Bear

>> 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