Guest guest Posted January 23, 2008 Report Share Posted January 23, 2008 At 07:00 AM 1/23/2008, you wrote: I was going to ask Marilyn or anyone else who bakes with DCCC if you use salted or non. I usually get salted but my mother picked up some last night for me and got unsalted. I don't remember liking it near as much as the salted but this is to make crackers, etc. with anyway. Between bland bean paste and bland DCCC, any ideas? Just add a little extra salt to the recipe if you want more salt. I usually use salted, as well, but I keep some of the unsalted on hand for when I make things for my mom. You need a little salt in with the baking soda to get the proper rising reaction, but with the unsalted DCCC, you can better control the amounts if you are watching your sodium levels. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
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