Cook’s Tip of the Day: Alkaline in baking soda weakens the gluten in dough or batter. Add an extra 1/2 tsp to achieve desirable cracks in gingersnaps.

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  1. rediscoveringara reblogged this from americastestkitchen and added:
    Cook’s Tip: Alkaline in baking soda weakens the gluten in dough or batter. Add an extra 1/2 tsp to achieve desirable...
  2. stylishgiant reblogged this from americastestkitchen and added:
    Great to know.
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    THIS IS WHAT MY PEPERNOTEN RECIPE NEEDS. I am convinced.
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