Hi everyone!
As we prepare for our visit to the Claflin bakery tomorrow, I thought it could be fun and useful to start thinking about CO2 bubbles in baking. We try to produce CO2 bubbles in a couple ways in baking– mostly through chemical leaveners (i.e. baking soda, baking powder) or through yeast.
Elle and I worked a lot on how chemical leaveners work in order to solve our problem in Project 1. Stay tuned– we’ll tell you more about it in our in-class presentation in a few weeks. Until then, here’s an interesting visual representation of how altering quantities and ratios of baking soda to acid can affect the CO2 bubble size and distribution.
You can see in the photo that the “1 tbsp BS” cupcake (all the way on the right) has a more even distribution of bubbles compared to the big air pockets in the other two. (especially the original)
*technical difficulties uploading photo, hopefully to be fixed soon.