I substituted baking soda for baking powder (which I didn't have). I checked another recipe to get the amount right (try a scant half-teaspoon, and reduce the salt to half). They don't rise quite as much as I expect they would with baking powder, but the texture is still quite good. I've also stinted on milk and filled in with a bit of water, but that's one that usually works for me with quick breads.
And except for the first time, I've made them without rolling them out and cutting. I've been just pinching off some dough and forming it with my hands. I love that the dough isn't so sticky.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
ninetydegrees
no subject
on 2006-09-16 02:39 pm (UTC)I substituted baking soda for baking powder (which I didn't have). I checked another recipe to get the amount right (try a scant half-teaspoon, and reduce the salt to half). They don't rise quite as much as I expect they would with baking powder, but the texture is still quite good. I've also stinted on milk and filled in with a bit of water, but that's one that usually works for me with quick breads.
And except for the first time, I've made them without rolling them out and cutting. I've been just pinching off some dough and forming it with my hands. I love that the dough isn't so sticky.