Dee Randall wrote:

> "peter" > wrote in message
> news:sAQ6h.4889$T_.684@trndny06...
>
>>Given a piece of bakery, how can you tell if it was made with yeast or
>>baking powder?
>>
>
>
> If I were given a piece of bakery, I can tell by taste alone. Perhaps not
> so much if it is baking powder only, but some bakery pieces are made with
> both baking powder and baking soda (for whatever scientific reason the
> recipe calls for); but if it has any baking soda in particular in it and
> baking powder , it tastes of amonia to me. For that reason I try not to
> make any bakery product that uses baking soda in it, but I will try a new
> recipe that does.

Ah - interesting! *Some* baking powders use an ammonia compound for the
dry (water and/or heat activated) acid. Perhaps it's really the baking
powder you taste, but only when there is also baking soda present,
possibly in excess relative to all the acids in the batter...

Dave