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Re: Substitute for baking soda/powder?
Bread pudding?
I think it doesn't really need that leavening, perhaps just leave it out. Know that it will be fairly heavy and yang. Or just use half the amount of baking powder.
Another option to try: mix in a little sourdough starter, let it sit in a warm place for a few hours, then cook the pudding.
-Rick Frank
Boston, MA
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