This question was fairly straight forward and I got to learn something new, which is always fun. I did not know that baking powder and baking soda were interrelated. Though I imagine cross-substitution is not ideal, because baking powder has some extra ingredients, in a pinch, it might be okay to experiment. Many times, I feel, bakers are very stringent about following the rules, so for this question, I hoped to be encouraging.
Here is the link to the question:
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