"Dave Bell" > wrote in message
...
> 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

Thanks Dave, for your discussion. Interesting to me, too. I didn't realize
that about "some" baking powders. Hmm.
Dee