The Baker's Hotline

March 19, 2018 at 11:40am

Susan, brown sugar is slightly acidic due to the molasses that's in it. Therefore, baking soda is the leavener for the job. However, if you find that you liked the results better with baking powder, then you're welcome to give that a try. (Usually 1.5-2x more baking powder than baking soda is needed to achieve the same rise.) Kye@KAF
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.