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Cake day: April 9th, 2024

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  • oh, saw another problem here. use baking soda for regular choco chip cookies.

    baking soda == baking powder without the rising element. the acidity of the cookie will bring less fluffiness/cakiness than the full rise from powder. for a reference on amount (sorry, i am american so i use cheeseburger measurements…), i use 2-1/3c flour to 1 teaspoon baking soda; not cut with baking powder

    edit: i think i said that wrong. baking soda has the rising agent, but not the activator for the rising agent. baking powder has the activator.