I am a pretty good cook, but never tried baking until last week. I got fed up with the AWFUL buttertarts that the grocery store sells and decided to make my own. WOW and unqualified success. Now I'm hooked :-)
I bought the Betty Crocker Cooky (sic) book and am a bit confused. I googled and found out the difference between baking soda and baking powder and understand what they are and why they are used. Acid or no acid. Question......why would some recipes call for both???
Another question.....Most of the recipes call for Crisco. I am not a fan of hydrogenated vegetable oil. I understand you cannot substitute butter because of the water content. How about Ghee, clarified butter or possibly lard?
I am sure these questions are simple to you experienced bakers, but remember...I am a virgin. Be gentle with me.