linicx
Senior Cook
I have a cookie recipe that calls for food grade ammonium bicarbonate. O tried using baking soda, and I tried using baking powder. with disastrous results. Instead of the light melt in your mouth cookie it was like biting into hardtack. I had this recipe about 50 years. The ammonia is very difficult to find and it has a short shelf life.
FTI: The leavening is also known as 'Hartshorn" tht German bakers used 100 years ago. It smells and tastes like ammonia but dissipates during baking.
FTI: The leavening is also known as 'Hartshorn" tht German bakers used 100 years ago. It smells and tastes like ammonia but dissipates during baking.