Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I love to bake and make chocolate chip cookies every couple of weeks for my own pleasure, and that of my office.
Yesterday put together a batch and noticed the first tray looked light - not undercooked, just light colored. the bottom edge is brown. I bumped up the timer 15 seconds on the second tray, same thing. so I left them on the tray a minute or so longer than I usually pull them onto the cooling rack. still light. the entire batch is light. tastes great - texture good. puzzled. As I put away the ingredients, I looked at the bottom of my Baking Powder can and it says best by 12/20/2020... Could this be the reason it didn't brown?
As I put away the ingredients, I looked at the bottom of my Baking Powder can and it says best by 12/20/2020... Could this be the reason it didn't brown?
It's possible that the expired baking powder did this, but it's also kind of odd for a cookie recipe to rely only on baking powder. Most cookie recipes call for baking soda, which does promote browning and doesn't allow the cookies to rise or puff up too much. Are you sure the recipe called for baking powder and not soda?
It's possible that the expired baking powder did this, but it's also kind of odd for a cookie recipe to rely only on baking powder. Most cookie recipes call for baking soda, which does promote browning and doesn't allow the cookies to rise or puff up too much. Are you sure the recipe called for baking powder and not soda?
that's what I did!!! I used baking powder not baking soda.... thank you!
The dominant factor in browning of cookies and cakes is the sugar(s). Banana bread will brown significantly because of the varieties of sugars from the banana and added granulated sugar. The brown in cookies is not related to the baking powder or soda, but to the characteristics of the sugar.
More and more, beet sugar is being sold. It is absolutely different in characteristics than cane sugar. I've experienced this.
The dominant factor in browning of cookies and cakes is the sugar(s). Banana bread will brown significantly because of the varieties of sugars from the banana and added granulated sugar. The brown in cookies is not related to the baking powder or soda, but to the characteristics of the sugar.
I agree with sugar does help with caramelization in some bake goods, but the baking soda encourages browning too.
Yes, but it is essentially used to make the product more alkaline. Baking POWDER also contains baking soda, along with an activating acid. There is a difference, but it is slight - compare to the lye bath used for pretzels.
The dominant factor in cookies relates more to the sugar caramelization that occurs around 340 degrees F.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
