baking

Chemistry

What is the difference between baking powder and baking soda? That’s subtle, but important

Too much sodium carbonate remaining during baking can contribute to the mouthfeel of the “soap.” For example, the real risk of scones. Credit: Zain Abba/Pexels Sharing baked goods with family, friends and colleagues can be special. But I will never forget to be disappointed that I was unable to stand up to my colleague, the rhubarb muffin. They were dense,…