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About this book
Successful Baking for Flavor and Texture is a book of tested recipes by Martha Lee Anderson, marked as the 6th edition. The introduction says the recipes may be used with confidence, and that many are pictured in color so the baker can see what the results will be. The booklet explains that baking soda reacts with natural acids, freeing millions of tiny carbon dioxide bubbles that are held enmeshed in the batters and doughs.
The booklet says that 1⅓ tablespoons vinegar, 1½ tablespoons lemon juice or ¾ cup orange juice may be used with ½ teaspoon baking soda. One recipe tells the baker to roll or pat ⅓ inch thick, cut with a floured doughnut cutter, and fry not more than 4 or 5 doughnuts at one time or the fat will be cooled too quickly. A table of weights and measures gives 3 teaspoons as 1 tablespoon and 4 tablespoons as ¼ cup.
About the author
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Book facts
- Author
- Martha Lee Anderson
- Pages
- 66
- Language
- English
- Genre
- Cook Books
- Formats
- PDF, EPUB, Read online