Posted by Gerard on March 22, 1998 at 08:50:44:
In Reply to: Re: baking soda vs. baking powder posted by Karen Upright on March 21, 1998 at 22:58:11:
Hi Karen,
Thers no need , except for curiosity, to know more than needed as far BP and BS go.
Commercial bakeries still use soda, its not used in the way you explained though, it can produce a few tricks for the baker that isn't always aeration.
I've worked with some decent bakers and inevitably a beginner will start asking questions like this, the answer has always been something like BP comes in a can and BSoda is in a box , or something to that effect.
Maybe they knew , maybe they didn't, the important thing was it didn't matter.
The only thing that keeps you from getting fired is being able to produce the product. Nothing else comes even close.
Its erroneous to assume understanding the basic chemistry somehow enhances your ability.
This is all strictly from my perspective as a baker, if I wasn't a baker I'd probably agree with you.
Remember the story you told of the person who omitted the citric acid from the muffins, in a bakery that person would have been gone.
Teaching someone , as they "experiment" at your expense, is like cancer in a bakery where batches are too big to play with.
Its a completely different ballgame comapared to baking in a small restaurant.(both of which I enjoy).
Reagrds, Gerard, a simple baker.