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Richard in Cincy

ammonium carbonate

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Joined: Dec 12, 2005

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Posted to Thread #30573 at 3:44 pm on Oct 28, 2018

I know it as "Harshornsalz" in German baking, and indeed, it originally was ground up stag horn.

The recipes that I know dissolves it first for even distribution.

Also, it should be used for thin flat cookies, never cakes, as the thickness of the cake will not allow to dissipate during the baking time. Typical cookies are Lebkuchen, Speculatius, Basler Lecker--thin crisp cookie types. There are many recipes using it it Olli Leeb's Cookies book, available in the original German and in English translation.


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