Hi, all, To the one who asked the question about the difference between the three leavenings in the subject line: yeast is used in breads that require kneading and a long rising time. The yeast feeds on the sugar in the dough and creates small bubbles which cause the dough to rise.
Baking soda and baking powder are used in cakes and quick breads along with eggs to make the batter rise. Baking soda is a part of baking powder which is made from baking soda, cream of tartar and a little cornstarch. When a recipe has something acidic in it, such as molasses or chocolate, baking soda is used. Baking powder holds up better when heated and doesn't lose its leavening power as quickly as baking soda. I know this is sounding a bit technical, but you asked. Hope it helps. If you want a reference book to read more about these ingredients, check Bake Wise by Shirley Corriher. She gives a detailed explanation about all of them. Hope this helps. Blessings, Alice _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
