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mhugs mhugs is online now
 
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mhugs
 
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about Baking Powder Carabet
Old 10-21-2021, 03:57 PM
  #1

German baking powder is usually single-acting, which means it has a mixture of a heat-activated (slow-acting) acid and baking soda. It is not strictly interchangeable with American, double-acting baking powder. The double-acting baking powder has a fast-acting acid (reacts at room temperature to moisture) and a slow-acting acid (reacts when heated). The dual acids give the cook an initial rise plus more time to move the batter to the oven before the rising action is spent.



DD treasures her American baking powder for recipes she grew up with.


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cabernet cabernet is offline
 
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Old 10-22-2021, 04:39 AM
  #2

Thanks for helping us understand the difference. Now I see why she wants that for Christmas!
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