Ingredients
Posted: 25 March 2013 11:26 AM   [ Ignore ]
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Joined  2009-07-31

I have a couple questions about ingredients.
Should chocolatte be considered as “alkaline”?
I mean, all the solid (bar) chocolate is dutched?
I see that almost all recipes that include chocolate
use baking powder as leavener.

It is getting more and more difficult to find sour cream
that is either “light(12% fat), and unsalted.
Salt appart, can sour cream be “reconstituted” to a
higher fat content, in a similar way to light (“sweet”) cream?

Thanks in advance,
Silvia

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