Andy M.
Certified Pretend Chef
SO made a batch of Snickerdoodles for a cookout using a Pillsbury box mix. They were really good.
Out of curiosity, I looked up recipes to make them from scratch. Every recipe called for baking soda and cream of tartar. As you know, C of T and baking soda makes baking powder. So why, I wondered, don't these recipes call for baking powder instead? The CofT and baking soda amounts are in the right proportions for baking powder.
What say you, bakers and food scientists?
Out of curiosity, I looked up recipes to make them from scratch. Every recipe called for baking soda and cream of tartar. As you know, C of T and baking soda makes baking powder. So why, I wondered, don't these recipes call for baking powder instead? The CofT and baking soda amounts are in the right proportions for baking powder.
What say you, bakers and food scientists?