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by theGeatZhopa
1605 days ago
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It goes with the same.. for baking soda you need some acid to start production of CO2. If you having a sour-acidic ingredient like "vinegar" or Orange juice, the reaction starts at once even before you can put it in the oven. If you want to start the reaction after some time and at an higher temperature, there is no way to do it without an agent. It breaks apart to acid at certain temperature. The agents used are 99% of times phosphates -> phosphorus.
The baking powder free of phosphorus is quite of a seldom taste imo |
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