I concur with Stilton’s point about taking the life out of the baking powder by cooking it with the eggs. Baking powder is a leavening agent used in baking. I’ve heard of it being used in scrambled eggs to make them...

me per day. No, you shouldn’t be working in grams, but milligrams: that 1200mg the doctor is wishing on me is 1.2 grams! Now, before the discovery of baking soda, there were other leavening agents used in quick breads,...

This starter is just a flavoring agent for a quick bread. The recipe calls for baking powder of soda, right? This isn’t a sourdough starter that serves as the key leavening agent. So you take clues from coffee cake recipes...

Yes, they explain quite a bit about this in their whole grain baking book. They also use orange juice as an acid in a lot of their whole grain recipes- not enough for flavor, but enough to react with the leavening agent.

Chem: The reason your cookie recipe doesn’t spread is three-fold: no eggs, no leavening agents and they are baked from a chilled state. Without having seen the OP’s recipe, it’s hard to know what the issue is....

also be mixed with flour, eggs and a leavening agent to make a nice savory pancake.

on the amazon image of the index. To get the super crisp texture, you need Hartshorn, an old-fashioned leavening agent that’s been replaced with baking powder and baking soda in the modern kitchen. It’s also known as...

It is refrigerated already risen dough in a compressed case. The rising agent is in it and working-until about the expiration date on the refrigerated can. When you “pop” the can it merely releases compressed dough;...

of suet steam puddings (cakes). The suet bits melt away during cooking, leaving pores. Thus it is a kind of leavening agent. One down side, though, such a pudding does not taste good cold, due to the higher solidifying...

for the past 5 years) until I realized what I was involved you have to mix the dough, rest it for two days then add your leavening agents. I am missing some of the critical German ingredients like Potasch, and other leavening...

There is epicurious’s La Bete Noire which is a fabulous flourless chocolate cake. I would also recommend using Pamela’s Baking/pancake Mix instead of flour in a recipe and cutting down the leavening agent as it...

(flour vs. liquid ratios; different leavening agents, including eggs; the effects of fat; etc.), and the proportions in which to use them. Right now, for instance, I’m craving banana-oatmeal muffins, but can’t find any...

The sandwich part taste like whoopie pies to me. I’ll bet you could just make whoopie pies with less leavener and get something pretty close.

As a general rule, anything that uses baking powder as a leavening agent can take whole wheat pastry flour (wwpf for short) in direct exchange for white flour. The results will taste different (of course) but the overall texture...

, uneven cornmeal can be more dense than it is creamy. YMMV depending on your batter (moisture levels, eggs, and leavening agents). It’s worth a try but I wouldn’t necessarily expect the same results as polenta.