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Has anyone here baked anything from Magnus Nilssen's The Nordic Baking Book. I tried one interesting recipe last week -- a potato bread with rye and wheat.It attracted me for a number of reasons--the rye portion (25% of the total flour) was scalded the night before--the potatos were to be boiled, cooled and riced (I didn't know what that was and just crumbled them as much as I
Once used before baking powder and soda, ammonium carbonate is used to achieve a light and airy texture in cookies.