Thanks for the info.

Is there a general rule about using baking powder.

I'm just making oat cake, quite thick.

I've been using baking soda, which I think has a rather bitter taste, not
sure if its that or not enough sugar.

What's double acting baking powder, and why use it.

Thanks



"Vox Humana" > wrote in message
. ..
>
> > wrote in message
> oups.com...
>>
>> Xanadu wrote:
>> > How much pre-heating should one do?
>> >
>> > I like to make oat cakes, should the oven be at the correct
>> > temperature,
> or
>> > is just a 10 min wait enough.
>> >
>> > Also
>> >
>> > What temperature is best to cook at for a quite thick oat cake, about
> 1.5",
>> > some recipes say 280 degrees, and some 320 degrees.
>> >
>> > Thanks
>>
>> If the recipe specifies a preheated oven it means heated to baking
>> temperature.
>>
>> You can start baking earlier but will need to adfjust the baking time
>> and you may get some changes to texture.
>>
>
> In addition, some electric ovens use both the bottom baking elements and
> top
> broiling elements to reduce the pre-heating time. If you put something in
> the oven while it is in pre-heat mode, you might be putting it under the
> broiler and exposing the bottom of the item to a prolonged, continuous
> heating creating a "rising heat" effect.
>
>