Baking Soda Questions??

Baking By Annie70 Updated 1 Jun 2013 , 12:04am by Annie70

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Annie70 Posted 31 May 2013 , 11:06pm
post #1 of 4

I made 2 different batches of cookies today and they all turned out flat.  Could my baking soda be bad?? 

3 replies
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JerryLINY Posted 31 May 2013 , 11:17pm
post #2 of 4

some info on spreading

sugar - high sugar content increases spread. coarse granulated sugar increases spread, while fine sugar or confectioners sugar reduces spread.

leavening - high baking soda content causes spread

Creaming - the craming together of fat and sugar contributes to leavening by incorperating air. Creaming a mixture until light increases spread. Blending fat and sugar just til a paste without creaming in alot of air reduces spread.

Temperature - Low oven temperature increases spread. High temperature reduces spread, because the cookie has a chance to set up before it spreads too much

Liquid - A high liquid content butter spreads more

Flour - strong flour (bread and clear flours) or activation of gluten decreases spread.

Pan grease - cookie spread more on a heavily greased pan.

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SystemMod2 Posted 31 May 2013 , 11:30pm
post #3 of 4

AGreat tips, JerryLINY.

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Annie70 Posted 1 Jun 2013 , 12:04am
post #4 of 4

It also is really humid here today not sure if that makes a difference.  I also used butter instead of margarine but normally don't have a problem.  Thanks for the info!!!

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