![]() ![]() When pulled into peaks, they remain stiff and solid. Stiff peaks: As you continue to beat, the reinforced bubbles are broken into smaller and smaller bubbles, becoming so small that they are nearly invisible to the naked eye and thus the whites appear smooth and white, like shaving cream.Soft peaks: As the whites are beaten, the groups of bonded egg proteins become more and more interconnected, eventually creating a continuous network of proteins that reinforce the walls of the bubbles you're creating.The whites start to incorporate a few bubbles and resemble sea foam. Like nerds at a Star Wars convention, they tend to gather together and bond in small groups. Foam: In the early phases of beating, the proteins in the egg whites-mostly globulin and ovotransferrin-begin to unfold.But once you add a liquid, the powdered acid and base dissolve and react with each other, creating bubbles of carbon dioxide, without the need for an external acid source. Composed of baking soda, a powdered acid, and a starch (to absorb moisture and prevent the acid or base from reacting prematurely), baking powder was marketed as the all-in-one solution for busy housewives. Around the middle of the 19th century, someone realized that rather than relying on the home cook to add an acidic ingredient to react with the baking soda, it'd be much simpler to add a powdered acid directly to the baking soda itself, and baking powder was born. The buttermilk is not just a flavoring agent-it provides the necessary acid to react with the baking soda and leaven the bread. That's why you see so many classic recipes for buttermilk pancakes and buttermilk biscuits or cake recipes that contain vinegar. Of course, for baking soda to work, a recipe needs to include a significant acidic ingredient.
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