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Baking Soda v.s. Baking Powder in Trying to Lighten These Cookies?


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Baking Soda v.s. Baking Powder in Trying to Lighten These Cookies?

opinionatedchef | | Feb 8, 2011 10:19 PM

I have been on a mission to develop a preferred recipe for a Greek cookie called Melomakarona.It's basically an olive oil pie dough with o.j., leavener, sugar, spices, and walnuts,formed into flattened oval cookies, baked and soaked in syrup. It typically contains OJ and brandy in the dough.
I recently made a good batch,but would like them to be less dense/softer.

Some melomakarona recipes call for bak. powder; some call for bak. soda; some use a mix. And some call for part semolina.
What rules/chemistry are there to help guide me? I..e.
**I don't know how to choose between more bak soda or more bak powd, or more of both.
** And I don't know what effect some semolina would have on the cookie.
Can any of you smart CH bakers advise me on this?
Thanks so much for your help; this is certainly not an easy question!

BTW, I did read this leavening info but I am frankly still perplexed:

This is the recipe I made, w/ some adjustments(I added the ground nuts to the dough instead of just on top of the baked cookie
)For the dough:
1 cup olive oil
1 cup vegetable oil
3/4 cup sugar
Zest of one orange
3/4 cup orange juice
1/4 cup brandy
2 tsp. baking powder
1 tsp. baking soda
Pinch of salt
7 1/2 cups all-purpose flour
2cup walnuts, ground coarsely
Below are links to a few sample recipes, showing those leavening differences.

http://www.theatlantic.com/food/archi... bak powd and bak soda

http://www.greekhomerecipes.com/melom... no baking soda

http://www.santorini.com/restaurants/... no bak powder