Heidi

January 17, 2016 at 11:52am

I have made pizza for a long time with the same recipe except the liqiid is water and there is no baking powder. What is the chemical function of the bp in the recipe when using beer? Thanks.
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.