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What else can I help you with?
What is the use of flour in baking?
Flour serves as a base for all baking. It provides structure to the baked good as well as density to make things firmer.
How can you get your mum to stop upsetting you by constantly insulting you?
try to do good things for her, like baking her a cake, and asking her what she wants to do
Does baking powder or baking soda make things thicker?
If your talking about food i would use flour to make things thicker not baking powder and definitely not baking soda...you use that to make CRACK...
What is a good baking substitute for vegetable oil?
A good baking substitute for vegetable oil is applesauce.
What is better foil or saran wrap?
It depends on what you're doing with it. Foil is better for baking & cooking with and to store some things in the frige. Saran wrap is good for storing things.
How often do you need to change baking soda for baking things?
Preferably every time.
How can baking help with anger management?
Baking can relax you :) It also gives you time to think about things.
What is baking soda use for?
science expeirements cleaning and brushing your teeth
What is a good substitute for Bisquick in baking recipes?
A good substitute for Bisquick in baking recipes is a mixture of flour, baking powder, salt, and a little bit of shortening or butter.
What are some things you could do with the family?
You could go swimming, cinema, go for a walk, baking and many other things. If you dont like any of these, good luck with finding different ideas :)
Is baking soda a powder?
yes baking soda is a powder good question!
Why does baking powder cause baked good to rise higher?
Baking Powder contains 3 things. An acid known as cream of tartar A base known as baking soda A filler commonly corn starch (insignificant) Now when there is a liquid added to the baking powder and heated, the liquid causes ionization of the compounds in the acid of the baking powder and the base of the baking powder to cause a neutralization (the reaction between an acid and a base). This neutralization gives carbon dioxide that will allow the flour (or any other baking batter) to rise.
