Baking soda and powder added to heated milk not dry ingredients


jems

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A muffin recipe required the backing soda and powder be added to dry ingredients. I added to wet ingredients heating on stove. I watched the mixture fizz.

Should I add backing powder and soda to dry or will the BS and BP in wet be enough?
 
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Norcalbaker59

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A muffin recipe required the backing soda and powder be added to dry ingredients. I added to wet ingredients heating on stove. I watched the mixture fizz.

Should I add backing powder and soda to dry or will the BS and BP in wet be enough?
Yes you need to add it to the dry ingredients. You want to capture the gas bubbles in the batter.

The mixture fizzed because the liquid activated it. You’re essentially wasting the effectiveness of the baking soda and baking powder in the liquid.
 

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