Why the bicarbonate of soda? Why?
Can anyone please explain why bicarbonate of soda is used in recipes like oats-crunchies?
Yes, i know that it acts as a rising agent in things like muffin recipes, when it comes into contact with an acid. But why use it in crunchies? What will happen if you leave it out?
I personally can't stand the taste of bicarb, and it spoils many a scone, muffin, or crunchie for me. Having said that, I've also had scones, muffins, and crunchies that DON'T taste dead, and don't make my teeth feel as if they have hair growing on them .. so what made them work? Is it just a matter of "less is more" .. or can you leave it out completely or even replace it with something else?