The food lab better home cooking through science ( PDFDrive ) 168

(full-fator
skim)
Sour
Cream

whiskedtogether
withcupmilk
ẵcupsourcream
whiskedtogether
withẵcupmilk

Crốme
Fraợche

ẵcupcrốmefraợche
whiskedtogether
withẵcupmilk

SUBSTITUTINGBAKINGSODA
FORBAKINGPOWDER

B

akingsodaissodiumbicarbonate.Itreactswith

liquid acids immediately upon contact to produce
carbon dioxide. Carbon dioxide gets trapped within
batters and expands upon baking, leavening your
pancakes and other quick breads. Because baking
soda reacts immediately, quick breads made with it
must be baked or cooked right after mixing. And

becauseofitsalkalinity,bakingsodacanalsohasten


browning reactions, adding color (and thus flavor)
tothingslikepancakes,cookies,andmuffins.
Bakingpowderissodiumbicarbonatemixedwith
one or more of the powdered acids and a starch. It
does not require another acid to activate it. As
mentioned earlier, most baking powders are
“double-acting,” meaning they produce carbon
dioxide once upon coming in contact with moisture
andthenagainwhenheated.Becauseofthis,baking
powder–leavened goods are generally lighter and
fluffierthanthosemadewithbakingsodaalone.This
doesn’t mean, however, that you can let a baking
powder batter just sit around, expecting the second
batch of bubbles to do all the leavening—the initial
reaction is vitally important to the texture of your
baked goods, and so these batters should be baked
rightawaytoo.
Don’t have baking powder on hand? It’s quite
simple to substitute with your own homemade
mixture of baking soda, cornstarch, and cream of
tartar.Foreveryteaspoonofbakingpowder,useẳ
teaspoon baking soda, ẵ teaspoon cream of tartar,
and¼teaspooncornstarch.Butdobearinmindthat
your homemade mixture will not be double-acting,
requiring you to be extra quick about getting your
pancakesontothegriddleoryourzucchinibreadin
theovenaftermixingthebatter.