But I quickly ran aground when I found I had no baking powder. I had baking soda on hand, but no powder. "What's the difference anyway?" I asked the internet. "Well," says the internet, "baking powder is really just baking soda, but with a palette-neutralizing acidic agent added to enable a steady release of the gases that promote rising; usually cream of tartar."
"But I don't have any cream of tartar, internet-sama. Would lemon-juice work? That's acidic. I've got that!"
So, I substituted 3/4 of a teaspoon of baking soda, added to the dry mix, and 1 1/2 tablespoons of lemon juice, added to the wet mix, in place of the 1 tablespoon of baking powder called for in the recipe. Then, for a filling, I threw in some raisins and brown sugar. It tasted good as a batter anyway. Let's see what we get:
In the pan.
Out of the pan.
That golden brown booty.
So we may have overshot the rising agent a tad. Still, they taste pretty good. At least my pantomime seems to think so!
I made pastry!
Was there ever any doubt?
They could be sweeter, actually. But what do I want for raisins and brown sugar? Anyway, next time we'll go 1/2 tsp baking soda, 1 tbsp lemon juice, and maybe they don't all come out looking like breast implants.
But what about the bread?
Even my bread looks sexy.
Best tasting loaf yet! Though I need to work on my shaping method. This rolling it up and tucking it under business gives the ends more lift than the middle.
That's going straight to my hips.