![]() ![]() ![]() "You need 1 teaspoon per baking powder per cup of flour in the recipe, or 1/4 teaspoon of baking soda per cup of flour in the recipe," she recommends. In a few weeks, Corriher will return to answer more kitchen quandaries. If you've got a recipe that won't work anymore, or a technique that never has - and you want to conquer this problem before the holidays - leave them in the comments below. And your zucchini bread is as heavy as lead." Now, when you get too much leavening, the bubbles get big, they bump into each other, they get huge, they float to the top and pop, and there goes your leavening. 2," says Corriher, "You had very fresh, very nice baking powder or soda, but the recipe called for too much. 1: Your baking powder was old and totally gone and inactive." "Well, you've got a couple of options here," says Corriher. In a recent baking disaster, NPR's Melissa Block made a tasty but dense zucchini bread that didn't rise. Corriher offers advice for some common kitchen quandaries. So in the high season for cooking and baking, Atlanta-based food chemist and cookbook author Shirley O. There are few things more confounding or vexing in the kitchen than a dish gone wrong. Food chemist Shirley Corriher suggests making sure the baking powder is fresh - and using less leavening. But a common problem bakers face is flat zucchini bread. This freshly-baked zucchini bread rose as it was supposed to.
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