I'm trying to add unsweetened non-dutched cocoa powder to a biscotti recipe (this one). I've read that this type of cocoa is strongly acidic. Will I need to make any changes to the quantities of ...
I love banana bread but it is troublesome to find a proper container to store it or even a bag big enough. For that reason and also for convenience, I would like to try to use the banana bread recipe, ...
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 ...
This is maybe a more precise way of asking, "what happens to left over batter in the fridge?" This question might have to approached per leavening agent.
And can I use one in place of the other in certain recipes?