"Scott" > wrote in message
...
>I picked up a copy of Baking 9-1-1 by Sarah Phillips,
> <http://www.amazon.com/exec/obidos/tg...id=1126808676/
> sr=2-1/ref=pd_bbs_b_2_1/002-8697222-1580023?v=glance&s=books>
>
> and came across a statement that piqued my interest. In her recipe for
> sugar cookies, she writes "most cookies use baking powder for leavening;
> I chose to use baking soda. It causes the cookies to spread rather than
> puff, perfect for a crispy cookie, and have a wonderful buttery flavor
> you can't get with baking powder."
>
> The ingredients a unbleached AP flour, baking soda (1/2 tsp), baking
> powder (1/4 tsp), salt, unsalted butter, sugar, an egg, vanilla extract,
> and an optional 1/2 tsp lemon extract.
>
> First, what could the acid be?


In the baking powder.

baking powder
A LEAVENER containing a combination of baking soda, an acid (such as CREAM OF
TARTAR) and a moisture-absorber (such as cornstarch). When mixed with liquid,
baking powder releases carbon dioxide gas bubbles that cause a bread or cake to
rise. There are three basic kinds of baking powder. The most common is
double-acting, which releases some gas when it becomes wet and the rest when
exposed to oven heat. Single-acting tartrate and phosphate baking powders (hard
to find in most American markets because of the popularity of double-acting
baking powder) release their gases as soon as they're moistened. Because it's
perishable, baking powder should be kept in a cool, dry place. Always check the
date on the bottom of a baking-powder can before purchasing it. To test if a
baking powder still packs a punch, combine 1 teaspoon of it with 1/3 cup hot
water. If it bubbles enthusiastically, it's fine.


What would interact with the baking soda?

see above

> If nothing, why add baking soda? Second, it DOES have baking powder,
> too, so what's she talking about about choosing to use baking soda? I
> know that some recipes use both, but (a), baking soda is often used to
> also neutralize an acid,

And cause Fizz.....


baking soda
Also known as bicarbonate of soda , baking soda is used as a LEAVENER in baked
goods. When combined with an acid ingredient such as buttermilk, yogurt or
molasses, baking soda produces carbon dioxide gas bubbles, thereby causing a
dough or batter to rise. Because it reacts immediately when moistened, it should
always be mixed with the other dry ingredients before adding any liquid; the
resulting batter should be placed in the oven immediately. At one time, baking
soda was used in the cooking water of green vegetables to preserve their color.
That practice was discontinued, however, when it was discovered that baking soda
destroys the vitamin C content of vegetables.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler

and (b) she seems to imply she was substituting
> one for the other. OK, maybe that's a nitpick. Third, by saying that
> baking soda makes the cookies spread rather than puff, doesn't that mean
> it ISN'T a leavening agent here? And finally, how on earth would baking
> soda add "a wonderful buttery flavor"???

Don't know.other than the possibel added sodium.


Dimitri