Comments on: How to measure ingredients for baking https://bakeschool.com/measuring-ingredients-for-baking/ A website dedicated to baking and the science of baking Tue, 12 Sep 2023 22:56:08 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Janice https://bakeschool.com/measuring-ingredients-for-baking/comment-page-1/#comment-46196 Fri, 10 Feb 2023 15:30:33 +0000 https://bakeschool.com/?p=14589#comment-46196 In reply to Ejiro.

Hi Ejiro,

I'm so happy you found this article helpful! To answer your question about leavening agents, it's tricky. If your baking a cake with an acid in the recipe, you will likely want to use baking soda and baking powder. Whereas if you are baking a cake without any acid source, you'd use baking powder. Please read about leavening agents, and also these posts about baking powder and baking soda to better understand the difference between them and when to use each.

]]> By: Ejiro https://bakeschool.com/measuring-ingredients-for-baking/comment-page-1/#comment-46193 Fri, 10 Feb 2023 11:54:22 +0000 https://bakeschool.com/?p=14589#comment-46193 Tanks alot. Very insiteful. Very inspiring. Pls which rising agent can I use 2 make my cake rise Very well.

]]> By: Essie https://bakeschool.com/measuring-ingredients-for-baking/comment-page-1/#comment-19142 Sun, 05 Apr 2020 12:07:39 +0000 https://bakeschool.com/?p=14589#comment-19142 What a wonderful site and I am so glad to have found it. I am a Scot who lives in England, loves Canadian recipes, but has long been frustrated by "cups". I have also found out - to my cost - that American, Canadian and Australian cup measures just aren't the same. As I get older, I find I can no longer guess by eye when baking a lot of the recipes I have done for over 60 years, so your site is very welcome.

Whilst making a load of marmalade this morning and - for the life of me - could not remember the setting point. I found your tutorial on line and my marmalade has set perfectly at 220 degrees F. Thank you so much.

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