I was musing about fiveandspice's Serinakaker recipe and wonder if anyone's experimented much with cookie leavenings. Herehttp://www.food52.com/recipes... a good article http://www.fooducation.org/2008/12/leavens-in-cookies-theory-and-practice.html
Wow, did my word order ever get messed up!! No idea how that happened! Let me repeat that I like fiveandspice's cookies at http://www.food52.com/recipes... and also the article at http://www.fooducation.org/2008/12/leavens-in-cookies-theory-and-practice.html and now I'm looking for other input!
If you have access to Cook's Illustrated, they have done extensive experimentation with cookie leaveners. Baking soda makes cookies more crispy, but does not cause a rise unless an acid is used in the dough. Baking powder causes rise, but your cookies could be too puffy and doughy if you use too much.
Making your own baking powder is really easy and a fantastic solution if you can't find non-alluminated in your area. Baking powder is considered a stronger leavening agent than baking soda. Baking soda can be found in most "creaming method" cookies (such as Chocolate Chip or Snickerdoodle) because brown sugars are high in acid, but sometimes a smaller amount of baking powder will create the same rise.
It's important to know that baking poder makes recipes stale faster and, for many people, tastes bitter or metallic. I prefer less rise and use Rumford baking powder or make my own.
Interesting info! I'd been wondering where the acid came from for recipes that call for baking soda.
This is a great article on baking soda vs. powder: .. http://www.joyofbaking.com/bakingsoda.html#ixzz1dh3lgzmF .. She talks about how double-acting baking soda works, the fact that baking soda is 4x stronger than baking powder & gives a long list of common acids that react with baking soda (vinegar, citrus juice, sour cream, yogurt, buttermilk, chocolate, cocoa (not Dutch-processed), honey, molasses, brown sugar, fruits and maple syrup).