1. Artur. Duke Artur, that is :P

    Dear Mr. Harnel,

    Allow me to begin by wishing you a very Merry Christmas and thanking you kindly for your wonderful recipes – I have read quite number of them, while browsing through, however this is the first one I attempted. As a matter of fact, I just now finished making the dough, and I have a quick question concerning dough storage. I have only lately begun cooking/baking breads and other such things, simple stuff, so I am a novice, just felt like I needed to warn you :). Anyways, I did not have any baking powder on hand, so I substituted baking soda, activating it with the “sour cream water,” and some buttermilk, as well as adjusting the proportions accordingly, I found the 1:2 ratio somewhere online, I believe it said baking powder is one part baking soda, 2 parts some kind of acid that activates it (can’t remember name), and 1 part starch for storage. I looked over a number of sites, and the ratio they gave was the same. Now we come to my slight problem – a number of the sites stated that one must bake the dough immediately after preparation, as any dough prepared with baking soda instead of baking powder actively rises for a limited time, and thus is not subject to storage for later use.
    As I was planning to put the dough in the fridge and bake it some time later, I became concerned enough to make this post, asking you, sir, if you think I can indeed refridgerate the dough, or if I should go ahead and bake it right now?

    I perfectly understand that I may not get an answer until later, so I will probably go ahead and bake the coffee cake, however I would love to know the answer for future reference.

    Thank you very much for your recipe and your help, and, once again, Merry Christmas!


    Artur, common knowledge says yes, you should bake something leavened with baking soda quickly. However, I have a bran muffin recipe I love that uses baking soda, and the batter can sit in the fridge 2 weeks and still bake up fine. So – I’d say next time you’re out of baking powder and make this cake with baking soda, and want to see what happens if it sits in the fridge overnight before baking – give it a try, there’s a good chance it’ll be just fine. Good luck – and enjoy your forays into the world of baking, OK? PJH


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