The Baking Soda that Baked a Bitter Bread
Today, two loaves of bitterly bitter banana bread later, I discovered that baking powder and baking soda are two entirely different, non-interchangeable ingredients. The recipe called for 3.5 tsp of baking powder, and I put in 3 tbsp of baking soda. Wrong ingredient, wrong quantity.
The bread texture is great, it just tastes like it was soaked in neem juice.
So for all ye beginner bakers, here is a rule:
Short cooking times (pancakes and cookies) need baking soda , which is purely sodium bicarbonate.
Long cooking times and high heat, Breads and cakes, need powder, which is a mixture of sodium bicarbonate and cream of tartar. Sodium bicarbonate dissociates pretty fast...and then the cream of tartar takes over.
short and sweet need soda
breads and cakes need powder.
The larger question is what do I do with all this lovely looking, ugly tasting bread?
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2 comments:
thank you for the lesson!
my coworker once put a whole can of yeast in bread since it said a packet or yeast and what was actually meant was a tiny individually packed yeast!
Hope you are doing well!
TTYL
M
ooooh ! that must have been a 'hit your forehead' moment ! maybe the avian and canine population might savour the bread ? do send me the recipe though, would love to try it, with the correct ingredient ;-)
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