On Fri, 8 Apr 2011 08:02:36 +0200, "Giusi" > wrote:

>
> "sf" > ha scritto nel messaggio "Giusi" >
> wrote:
>
> > What do people do over there (since baking powder seems so scarce)?
> > Use more eggs?
>
> It isn't in as many things as there, but they do have it. It is sold in
> individual packets, like saccarin, with who knows how much in each? Sure, I
> could measure it, but it's expensive that way, over packaged and sometimes
> scented with vanilla!

We pay more for packaging than the contents, that's for sure. I use
so little baking powder that I'd like to find it in individual
packets. Oh, have you bought cream of tartar lately? That is
*expensive*! $4-$.50 for a tiny little container by Shilling, of all
places.
>
> Cakes rely more on beaten egg than baking powder, although many recipes do
> have a little in them.
>
Does baking powder makes cakes less dense than cakes made with all
eggs for leavening?

--

Today's mighty oak is just yesterday's nut that held its ground.