As described here, most common baking powders contain two acids, one that reacts to moisture, and one that mostly reacts when heated. Does that mean that if my dough is already acidic (and has no ...
I am using this Smitten Kitchen recipe for lemon tarts. I made it a few times prior (all within the last few weeks) and it worked beautifully. I loved it because it had a great balance of lemon ...
I was practicing and trying to make an apple pie depending on this source: http://allrecipes.com/howto/perfect-pie-crusts/detail.aspx In the Liquid section, it's said: "A little bit of acid--vinegar ...
I just cooked some apple bread, and I'm curious about adapting it to other fruits. I'm led to believe that the acidity of a fruit will cancel out some of the effect of baking powder or baking soda by ...