Can I use Double Action Baking Powder in a recipe calling for Baking Powder (in which the type is not specified)? Should I halve the amount to be used (since it's double acting)???
I'm trying to figure out why my baked item came out dry and too fluffy (unlike how it was many times before). Now it just hit me that I'm using Double Acting BP for the first time. (The other possible culprit could be my electric oven. I was using gas before.)
Please help!
Thanks!!!
I'm trying to figure out why my baked item came out dry and too fluffy (unlike how it was many times before). Now it just hit me that I'm using Double Acting BP for the first time. (The other possible culprit could be my electric oven. I was using gas before.)
Please help!
Thanks!!!