I?m going to add a couple questions to my old post
Should solid chocolate be considered as ?alkaline?
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 isn?t either ?light (12% fat)?, or ?light and salted?.
I found one brand that has 18% fat, but also *a lot* of salt.
Can lighter sour cream be ?reconstituted? to a
higher fat content, or would it be OK if I add more butter
to the cake?
I decided to use mineral oil (because it doesn?t get rancid),
to season my old metal pans. After I had done, I realized
that I don?t know what I?ll have to do, when i use them again.
Wash them and then grease them with baker?s grease, as
always? Can the mineral oil give a nasty taste to the cakes?
Or make them burn more easlily?
I baked for the first time the white spice pound cake. As always,
the texture is velvety,and the flavour good, but I can taste the salt
in it. I compared the
recipe with the other poundcakes. The perfect pound cake and the
chocolate bread use 1/4 tsp salt, The spice cake (the same recipe
1/3 bigger), uses 1/2 tsp salt.
Can so small a quantity make such a big difference? Or perhaps it?s
the kind of salt? I use the same kind of salt, common marine salt.
Or could it be the baaking powder?
The cake didn?t rise as expected, could an excess salt be to to blame
Thanks in advance,