Par : isa
Mmh, this may actually be why I thought it was a lot. A « standard » French one is 11g (Alsa, pink sachet). Apparently the ones I have are 16g. So almost 50% more. Thank you for making me checking that...
View ArticlePar : pinky
I think in an Alsa pink sachet you have 1 teaspoon of baking soda (plus tartric acid and cornflour as excipient). Personnaly, I use a teaspoon of baking soda when a pink sachet is in the recipe and it...
View ArticlePar : Sara
I tried this recipe. I used a little less than an (Australian) tsp of baking soda. It was quite yummy, but a bit runny. Probably should have let it sit for a little longer before eating it.
View ArticlePar : Sara
p.s. what happened to all the images on the page? They’re all missing for me!
View ArticlePar : isa
Gaaah, thank you for telling me! I have no idea what broke… need to debug >-( *EDIT* there, fixed it. Thank you very much Sara!
View ArticlePar : Sara
All good now. Now I see the photos, I can see that I had waaay too much apple compared to the cake mixture. Maybe my apples were just a bit bigger? I also substituted Rum with vanilla bean paste +...
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