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How much leeway - baking soda for leavening

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How much leeway - baking soda for leavening

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Enso | | Dec 31, 2012 04:39 AM

I made a recipe for almond flour pumpkin and spice muffins/loaf. Contains almond flour, salt, baking soda, spices, roasted pumpkin, eggs, honey.

Turned out nice, but maybe a bit on the dry side.

It contains baking soda, I assume to provide some airiness, or "fluffiness". I want to adjust the recipe by adding more pumpkin, an add'l egg, and maybe some nuts or chocolate chips or something. Oh, and vanilla extract.

Q#1: can I add some coconut cream and get a moister result? If not that, what else?

Q#2: I'm not a big baker and am wondering if there's a rule of thumb on the range of baking soda to other (dry?) ingreds to achieve a good result.

I assume the result of too little baking soda is a flat/heavy product and too much is bad taste--is this correct?

Any of your favorite tips and tricks around this topic appreciated!

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