The Baking Answer Book Read Online Free PDF Page A

little acid and some cornstarch to keep the two ingredients dry and nonreactive until moistened.
    Q Why do some recipes call for baking powder and baking soda?
    A Using both baking powder and baking soda is extra insurance that your baked goods will rise. Baking powder is a very reliable leavener, containing a perfectly balancedmixture of bicarbonate of soda and acid. The bubbles it produces won’t dissipate as quickly as the bubbles produced by baking soda. So sometimes, even if a recipe contains an acidic ingredient like buttermilk, it will call for baking powder and a little bit of baking soda. The baking soda neutralizes the acids in the batter or dough, allowing the baking powder to do the work of leavening.
MAKING YOUR OWN BAKING POWDER
Some bakers complain of a slight off-flavor that commercial baking powder supposedly gives to baked goods, although I have not experienced this in my own baking. Perhaps it is the sodium aluminum sulphate, one of the acids added to baking soda to create baking powder, that imparts a hint of metal. If this is a problem for you, or if you find yourself out of baking powder at an inconvenient moment, you can make your own baking powder by combining ¼ teaspoon baking soda, 1 teaspoon cornstarch, and ½ teaspoon cream of tartar (an acid) for every teaspoon of baking powder called for. Don’t try to mix large quantities to keep in the pantry. Remember that because homemade baking powder is not “double-acting,” it will begin to release its carbon dioxide when it comes in contact with liquid, so if you are mixing a dough or batter with it, get your cookies or cake in the oven as soon as you are through with mixing.
    Q Can table salt, kosher salt, and sea salt be used interchangeably?
    A Table salt dissolves easily in baked goods and is the choice of most bakers. Kosher salt may be substituted, but is only about half as salty. Be sure to add twice as much for the same effect: If a recipe calls for ¼ teaspoon of table salt, add ½ teaspoon of kosher salt. Sea salt is quite expensive (especially for French fleur de sel or Malden sea salt from Great Britain; see Resources) and its flavor is indistinguishable from table salt in baked goods. Save sea salt for sprinkling onto finished dishes where its pure flavor and crunchy texture can be appreciated.

Bittersweet Chocolate Cookies with Sea Salt
    Here’s a baking recipe in which sea salt makes sense, used as a finishing touch sprinkled on top of the balls of cookie dough. Fleur de sel or any other good quality sea salt will work, but Malden salt from England is especially good, because the large flakes provide some crunch to the soft cookies as well as a salty contrast to the sweetness and trufflelike consistency of the cookies.
    MAKES 24 COOKIES
    4 ounces unsweetened chocolate, finely chopped
    2½ cups bittersweet chocolate chips
    ½ cup (1 stick) unsalted butter, cut into 8 pieces
    ½ cup unbleached all-purpose flour
    ½ teaspoon baking powder
    2 teaspoons sea salt
4 large eggs
    1½ cups packed light brown sugar
2 teaspoons vanilla extract
1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
2. Combine the unsweetened chocolate, 1½ cups of the chocolate chips, and the butter in a microwave-safe bowl and heat on HIGH until just melted, 30 to 90 seconds, depending on the power of your oven. Whisk until smooth. Set aside to cool slightly.
3. Combine the flour, baking powder, and ½ teaspoon of the sea salt in a small bowl.
4. Combine the eggs and brown sugar in a large mixing bowl. Using an electric mixer set on high speed, beat until the batter falls in thick ribbons when lifted from the bowl with the beaters, about 5 minutes. Stir in the melted chocolate mixture and the vanilla on low speed. Stir in the flour mixture until just combined. Stir in the remaining 1 cup chocolate chips.
5. Transfer the bowl to the refrigerator for 15 minutes (or up to 6 hours) to chill the dough.
6. Drop the batter onto prepared baking