Quote:
Originally Posted by twoplustwo
Of course. . . I totally know that . . because I watch the Great British Baking Show. . . lol! I just forgot.
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If you choose to let the dough hydrate is when you might windy to think about subing parking powder from baking soda. Baking soda starts releasing gas when in contact with water where as baking powder also starts releasing gas again when it is activated by the heat.
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