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|Shaun in TO||
I'm no expert, but my food science books suggest using baking powder, plus swapping the all-purpose
Joined: Mar 12, 2006
Posted to Thread #12715 at 3:23 pm on Nov 23, 2008
for an equal amount of cake flour (less gluten development, more puff). Corriher, for puffier choc-chip cookies, adds a teaspoon of baking powder per cup of flour and omits baking soda from the original, but you may need some soda here because of the molasses.
Other messages in this thread:
- 12715. Question for cookie bakers, regarding a recipe I love for gingerbread cookies. [LINK] - Michael in Phoenix - 2:49pm on 11/23/08 (2)
- I'm no expert, but my food science books suggest using baking powder, plus swapping the all-purpose - Shaun in TO - 3:23pm on 11/23/08
- Thanks Shaun. Good information! [NT] - Michael in Phoenix - 3:26pm on 11/23/08