Why do you add bicarb soda when the recipe already used S/R flour?!
Why do you add bicarb soda when the recipe already used S/R flour?
please hurry, my sheet is due tomorrow and i dont have interentet except for now:(:(
Answers:
It increases the aeration, making the finished product more open and "airy". SR flour already has some in it, but you can still add more. Just a little, such as about a teaspoon to a couple of cups of flour - and mix it well through the dry flour before adding other ingredients. It helps to put it through a "sifter", an old-fashioned kitchen utensil like a can with a dished fly-wire bottom, usually with a paddle activated by a trigger on a handle.
Source(s):
Old fashioned cooking
It is so that what you are making will 'rise' more than just with the SR flour. Makes a fluffier cake or bread.
There is probably an acidic ingredient like brown sugar in the recipe, and the baking soda will re-balance the pH of the recipe.