Baking soda and powder.

What do you use baking soda for?
by Weylon on August 12th, 2011 | 6 people like this | 9 answers | in Baking soda and powder

by Anonymous on December 31st, 1969 | no answers | in

I used an unbleached flour and baking powder added to bake a cake.It turned dark brown on the inside; why?
by ecarter on December 9th, 2010 | one answer | in Baking soda and powder

I am baking mini muffins. I only have one pan (12 minis). The recipe calls for baking soda. How long can I hold the batter for baking?
by kaycek1 on November 12th, 2010 | 2 answers | in Baking soda and powder

How do you keep homemade yeast rolls soft, like the professional bakeries?
by kzahub on December 28th, 2009 | no answers | in Baking soda and powder

What state capital has the highest altitude
by Anonymous on December 6th, 2009 | one answer | in Baking soda and powder

I baked squares and let them cool and they are not baked throughout. Can I re bake them?
by dee dee on December 6th, 2009 | one answer | in Baking soda and powder

Have you ever brushed your teeth with baking soda?
by ExactlyTwentyLetters on November 9th, 2009 | 11 answers | in Baking soda and powder

How much sugar does it take to make two tablespoons of molassis?
by becky on August 22nd, 2009 | no answers | in Baking soda and powder

When was the last time you changed that box of baking soda in your refrigerator?
by MarthaStewart on August 19th, 2009 | 3 answers | in Baking soda and powder

What can I use as a substitute for buttermilk?
by Anonymous on July 15th, 2009 | 3 answers | in Baking soda and powder

When was the last time you put a fresh box of baking soda in your refrigerator?
by Mary Mary quite contrary on June 18th, 2009 | 2 answers | in Baking soda and powder

How can I tell if my baking soda is too old to cook with?
by Merfish on May 13th, 2009 | one answer | in Baking soda and powder

What makes Baking Soda double acting?
by Merfish on May 13th, 2009 | 2 answers | in Baking soda and powder

Is the baking soda people but in their fridge the same as the one you use to bake?
by swms89 on May 13th, 2009 | 6 answers | in Baking soda and powder

How do you get a cake not to rise higher in the middle than the rest of the cake? I leveled out the cake batter prior to baking and even went as far as to make a dent in the middle and it still rose higher than the sides.
by Anonymous on March 15th, 2009 | 3 answers | in Baking soda and powder

Made my own self rising flour. Sifted all of the dry ingredients, etc. but there are random little black dots on the cakes, and every once and a while a bite has a metallic/bitter taste. Did I do something wrong, or is my baking powder bad?
by Tinx24 on February 24th, 2009 | 2 answers | in Baking soda and powder

I've added baking soda to my fruit cake flour instead of baking powder. Can it be saved, nuts and fruit is also mixed in. Help!
by Anonymous on January 13th, 2009 | one answer | in Baking soda and powder

I made cookies using my grandmother's recipe. It called for 5 tablespoons of baking powder and 5 cups of flour. The cookies are light and tasty but I'm now sure that she meant 5 teaspoons of B. Powder. Do you think they're OK to eat%3
by Judy Popcorn on December 26th, 2008 | 2 answers | in Baking soda and powder

I am baking the orginal chocolate chip cookie but they are flat , what wronge?
by chrisu on December 17th, 2008 | 2 answers | in Baking soda and powder

I have a pound cake recipe that calls for cream of tartar and baking soda. The cake puffed up over the rim of the pan. Could the tartar be the cause?
by Anonymous on December 7th, 2008 | one answer | in Baking soda and powder

What is the difference between all-purpose flour and bread machine flour?
by bong_mandy on November 27th, 2008 | one answer | in Baking soda and powder

Is baking soda actually used in baking?
by Mastodon on November 18th, 2008 | 9 answers | in Baking soda and powder

I don't like baking with baking soda..can I use baking power instead?
by Anonymous on November 14th, 2008 | 6 answers | in Baking soda and powder

I have some very good cookie recipes for high altitude...now that I live at sea level, they no longer work...they all turn out puffy, cake-like cookies...how can I translate them into the chewy, more flattened cookies we used to love?
by namrog on November 8th, 2008 | 2 answers | in Baking soda and powder

Assume deodorizing carpets with baking soda increases the pH between the fibers, does it kill bacteria & spores? How does the higher pH influence natural populations of bacteria, fungi, mites, and whatever in the jungle under our feet?
by flatfreddy on September 21st, 2008 | no answers | in Baking soda and powder

I'm trying to make a cookie that tastes buttery and keeps it's cutout shape. Used baking soda, they spread and were nice and fluffy and thick. Used just baking powder, they kept their shape, but were flat and too crisp. Would it better to use both?
by sugar beez on July 14th, 2008 | 3 answers | in Baking soda and powder

When making 6 x's a batch how does the salt, baking soda and or baking powder extend? Worried it will be too much is there a formula?
by Anonymous on January 18th, 2008 | 3 answers | in Baking soda and powder

Can I put a french silk pie int he freezer for a couple of hours instead of chilling overnight?
by kileroad on November 22nd, 2007 | 5 answers | in Baking soda and powder

What if you just won a case of baking soda? How could you use it all up?
by loveschimps on July 17th, 2007 | 9 answers | in Baking soda and powder