Posted by John P on August 12, 1998 at 19:48:04:
In Reply to: Re: baking soda vs. baking powder posted by Gerard on March 22, 1998 at 15:48:48:
: Hans,nice to see you back again....theres not enough cooks.!
: Duh?????? what ? , didn't you know about the flow quality soda imparts to doughs?
: Look at recipes that include both baking powder AND baking soda.
: That ought to tell you theres something else going on.
: You won't likely find it in a book though, you need to ask a baker.
Hey Folks,
You sound like just the peeps to ask this one of. My Mom made buscuits in my childhood (40+ years ago, that were to DIE for. They were what I call "nice and tough!" All I can make and all I can find in restaurants are so weak and "fluffy" they fall apart when you pick them up. I've tried varying the kneading, the dryness, the B-soda and the Bpowder. The results are pretty good, but definitely no match for Mom's "toughies." I really am on a quest for the "secret," which I am convinced is to be found in a deeper understanding of the dynamics and chemistry of the baking arts.
Can you kindly aid me in my quest.
Thanks SOOO much,
John