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Answer Book Baking

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Solutions to Every Problem You’ll Ever Face

Answers to Every Question You’ll Ever Ask

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Clear, correct, and complete, The Baking Answer Book is the essential ingredient for successful

baking. It’s like having a professional baker in the kitchen. From cookie crises to cobbler conundrums, this book has the answers.

Q What is the difference between Dutch-processed and regular cocoa powder?

a dutch-process (or alkalized) cocoa powder has been processed with an alkali to reduce acidity, making it

milder tasting and giving it a darker color. non-alkalized cocoa powder has a slightly more bitter taste, but is also more intensely chocolaty. the difference between the two is not only in taste and color, however. Because of their different pH levels, alkalized and non-alkalized cocoas interact differently in recipes calling for baking powder or baking soda. recipes calling for dutch-process cocoa powder use baking powder, which is essentially baking soda with added acid, as a leavener. Baked goods contain-ing non-alkalized cocoa don’t need the extra acid in bak-ing powder, and will rise well with only baking soda.

Storey Publishing | www.storey.com

Covers baking techniques, ingredients, equipment, and the hows and whys of what makes baking work.