February 25, 2011 - 4:11pm
Which leavening to use for which cookie?
While perusing Michel Suas's "Advanced Bread and Pastry" for cookies, I noticed that some cookies used baking soda for leavening, some used baking powder and some used both. I couldn't see what determined which to use. I know that soda requires an acid, but I don't understand which ingredient(s) provide the acidity.
Here is a table of the ingredients used in three popular (with me at any rate) cookies. Will someone explain why each leaven was chosen?
Ingredients | Chocolate Chip | Oatmeal Raisin | Peanut Butter |
---|---|---|---|
Ingredients | Chocolate Chip | Oatmeal Raisin | Peanut Butter |
Butter | x | x | x |
Sugar | x | x | |
Brown Sugar | x | x | x |
Eggs | x | x | x |
Vanilla Extract | x | x | x |
Peanut Butter | x | ||
Bread Flour | x | x | x |
Baking Powder | x | x | |
Baking Soda | x | x | |
Salt | x | x | x |
Chocolate Chips | x | ||
Rolled Oats | x | ||
Raisins | x |
thanks,
gary