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Question
Describe the result of excess of baking powder and cream of tartar
Sounds like an essay question! Too much of any leavening will cause a dough or batter to over expand quickly and then deflate. They may also leave an off taste. Cream of tartar isn't usually used on it's own, it needs baking soda to react with (unless you have an alkaline batter, which you might if you are using dutch cocoa.
Elyse
www.mygardentotable.com
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Elyse Grau
Expertise
I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience
I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
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