QUESTIONS
What gas is formed in these mixtures to leaven them? By what means is the gas formed in each mixture?
How much baking soda and cream of tartar should be used in a recipe containing 2 cupfuls of flour, 1 cupful of sour milk, and 1/2 cupful molasses?
Account for the quantity of baking soda used in each of the Brown Bread recipes.
Give two reasons why the paper used to cover a steamed quick bread mixture should be oiled. Why are molds for steamed mixtures filled only two thirds full?
Why should boiling water be used to replenish the water in steaming kettle? Why is a longer time required for steaming than for baking quick bread mixtures?
Why should butter paddles be cleaned with a brush rather than with a cloth?
What is the purpose of placing butter paddles in boiling water before using?
Why hold the paddles over ice water while shaping the butter balls?