Why Baking Soda with Nothing Acid?
Baking soda needs some acid ingredient present for it to act as a leavening. There doesn't seem to be one. What is its function? Leave it out? Substitute baking powder?
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Almond Biscotti
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2 Comments
Under the subheading, Alkali makes all the difference: [baking soda] weakens gluten, keeping cookies tender, and even speeds the Maillard reaction so that deeper flavors and colors develop in a shorter amount of time.
The article is a good read and great info on why baking soda is used even when it is not a leavener.