{"html":"\u003Csection class=\u0022comments comments--article\u0022\u003E\n      \n    \u003Ch3\u003EComments\u003C\/h3\u003E\n    \n  \n  \u003Cdiv class=\u0022comment-list\u0022\u003E\n    \n\u003Carticle data-comment-user-id=\u00220\u0022 id=\u0022comment-694676\u0022 class=\u0022comment--guest comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221762462044\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      rd\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2023\/02\/27\/what-is-cream-of-tartar#comment-694676\u0022\u003ENovember 3, 2025 at 7:02am\u003C\/a\u003E\u003C\/p\u003E\n\n                \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003EWould the amount of cream of tartar used affect the rise of certain baked goods that use it to stabilize their eggs?\u003C\/p\u003E\n\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/51106\/field_comments\/694676\u0022 aria-label=\u0022Reply to rd\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n\n\u003Cdiv class=\u0022indented\u0022\u003E\n\u003Carticle data-comment-user-id=\u0022816\u0022 id=\u0022comment-694976\u0022 class=\u0022comment--kaf comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221762462044\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      Maggie at King Arthur\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2023\/02\/27\/what-is-cream-of-tartar#comment-694976\u0022\u003ENovember 6, 2025 at 3:47pm\u003C\/a\u003E\u003C\/p\u003E\n\n                    \u003Cp class=\u0022visually-hidden\u0022\u003EIn reply to \u003Ca href=\u0022\/comment\/694676#comment-694676\u0022 class=\u0022permalink\u0022 rel=\u0022bookmark\u0022 hreflang=\u0022en\u0022\u003EWould the amount of cream of\u2026\u003C\/a\u003E by \u003Cspan\u003Erd (not verified)\u003C\/span\u003E\u003C\/p\u003E\n          \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003ENo it will not effect the rise of the baked goods other than to allow the egg whites to hold their height a bit longer when folding them into the batter (for the better!)\u0026nbsp;\u003C\/p\u003E\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/51106\/field_comments\/694976\u0022 aria-label=\u0022Reply to Maggie at King Arthur\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n\u003C\/div\u003E\n\u003Carticle data-comment-user-id=\u00220\u0022 id=\u0022comment-652131\u0022 class=\u0022comment--guest comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221714163930\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      Lulu\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2023\/02\/27\/what-is-cream-of-tartar#comment-652131\u0022\u003EApril 26, 2024 at 12:18pm\u003C\/a\u003E\u003C\/p\u003E\n\n                \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003ECan citric acid crystals replace the cream of tarter? I\u0026#039;m trying to concoct a recipe for lemon aquafaba meringue cookies.\u003C\/p\u003E\n\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/51106\/field_comments\/652131\u0022 aria-label=\u0022Reply to Lulu\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n\n\u003Cdiv class=\u0022indented\u0022\u003E\n\u003Carticle data-comment-user-id=\u0022156\u0022 id=\u0022comment-652156\u0022 class=\u0022comment--kaf comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221714163992\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      Barb at King Arthur\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2023\/02\/27\/what-is-cream-of-tartar#comment-652156\u0022\u003EApril 26, 2024 at 4:38pm\u003C\/a\u003E\u003C\/p\u003E\n\n                    \u003Cp class=\u0022visually-hidden\u0022\u003EIn reply to \u003Ca href=\u0022\/comment\/652131#comment-652131\u0022 class=\u0022permalink\u0022 rel=\u0022bookmark\u0022 hreflang=\u0022en\u0022\u003ECan citric acid crystals\u2026\u003C\/a\u003E by \u003Cspan\u003ELulu (not verified)\u003C\/span\u003E\u003C\/p\u003E\n          \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003EHi Lulu, according to this \u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2020\/08\/26\/a-guide-to-aquafaba\u0022\u003Eblog post\u003C\/a\u003E, you don\u0027t need cream of tartar or another acidic ingredient when using aquafaba to make meringue cookies.\u0026nbsp;\u003C\/p\u003E\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/51106\/field_comments\/652156\u0022 aria-label=\u0022Reply to Barb at King Arthur\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n\u003C\/div\u003E\n\u003Carticle data-comment-user-id=\u00220\u0022 id=\u0022comment-616581\u0022 class=\u0022comment--guest comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221678218691\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      Shawn Dunne\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2023\/02\/27\/what-is-cream-of-tartar#comment-616581\u0022\u003EMarch 7, 2023 at 7:36am\u003C\/a\u003E\u003C\/p\u003E\n\n                \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003EIf I add some COT to my beaten egg whites I fold into my coconut macaroons, what effect will it have?  If you think it will benefit the final product, how much COT for the two egg whites used in my recipe?\u003C\/p\u003E\n\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/51106\/field_comments\/616581\u0022 aria-label=\u0022Reply to Shawn Dunne\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n\n\u003Cdiv class=\u0022indented\u0022\u003E\n\u003Carticle data-comment-user-id=\u0022816\u0022 id=\u0022comment-616636\u0022 class=\u0022comment--kaf comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221678218691\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      Maggie at King Arthur\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2023\/02\/27\/what-is-cream-of-tartar#comment-616636\u0022\u003EMarch 7, 2023 at 2:51pm\u003C\/a\u003E\u003C\/p\u003E\n\n                    \u003Cp class=\u0022visually-hidden\u0022\u003EIn reply to \u003Ca href=\u0022\/comment\/616581#comment-616581\u0022 class=\u0022permalink\u0022 rel=\u0022bookmark\u0022 hreflang=\u0022en\u0022\u003EIf I add some COT to my\u2026\u003C\/a\u003E by \u003Cspan\u003EShawn Dunne (not verified)\u003C\/span\u003E\u003C\/p\u003E\n          \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003EIt should help stabilize your egg whites without changing the texture or flavor of the finished macaroons, Shawn. For just two egg whites I would start with 1\/8th tsp but you could also go up to 1\/4 tsp if you find the lower amount helpful.\u0026nbsp;\u003C\/p\u003E\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/51106\/field_comments\/616636\u0022 aria-label=\u0022Reply to Maggie at King Arthur\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n\u003C\/div\u003E\n\u003Carticle data-comment-user-id=\u00220\u0022 id=\u0022comment-616346\u0022 class=\u0022comment--guest comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221678135925\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      Anita\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2023\/02\/27\/what-is-cream-of-tartar#comment-616346\u0022\u003EMarch 5, 2023 at 10:23am\u003C\/a\u003E\u003C\/p\u003E\n\n                \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003EI make an egg white frosting for my chocolate cakes, that has two egg whites, sugar, corn syrup and vanilla\u2026.it\u2019s yummy but after a day or two it deflates.  Would a pinch of COT help that, without changing the taste of the frosting?\u003C\/p\u003E\n\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/51106\/field_comments\/616346\u0022 aria-label=\u0022Reply to Anita\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n\n\u003Cdiv class=\u0022indented\u0022\u003E\n\u003Carticle data-comment-user-id=\u0022816\u0022 id=\u0022comment-616546\u0022 class=\u0022comment--kaf comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221678135925\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      Maggie at King Arthur\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2023\/02\/27\/what-is-cream-of-tartar#comment-616546\u0022\u003EMarch 6, 2023 at 3:52pm\u003C\/a\u003E\u003C\/p\u003E\n\n                    \u003Cp class=\u0022visually-hidden\u0022\u003EIn reply to \u003Ca href=\u0022\/comment\/616346#comment-616346\u0022 class=\u0022permalink\u0022 rel=\u0022bookmark\u0022 hreflang=\u0022en\u0022\u003EI make an egg white frosting\u2026\u003C\/a\u003E by \u003Cspan\u003EAnita (not verified)\u003C\/span\u003E\u003C\/p\u003E\n          \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003EThe short answer is yes, Anita. But the longer answer is a bit more of a maybe. For two eggs about 1\/4 tsp of Cream of Tartar will help to keep things lofty, and stop any potential weeping. However, once you start adding other ingredients it can be a bit of a toss up about how much it will help. Your frosting will last longer, but will it last twice as long or three times as long, or only a few hours longer? That\u0027s something you will just need to experiment with to see! Best of luck!\u003C\/p\u003E\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/51106\/field_comments\/616546\u0022 aria-label=\u0022Reply to Maggie at King Arthur\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n\u003C\/div\u003E\n\u003Carticle data-comment-user-id=\u00220\u0022 id=\u0022comment-616076\u0022 class=\u0022comment--guest comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221677794933\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      Beverly\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2023\/02\/27\/what-is-cream-of-tartar#comment-616076\u0022\u003EMarch 1, 2023 at 5:56pm\u003C\/a\u003E\u003C\/p\u003E\n\n                \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003EMy mom always put cream of tartar when she made meringue for her pies..I had forgotten this when I make my pies..So if I have 3 egg whites how much should I put in them?I would hate to put too much..\u003C\/p\u003E\n\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/51106\/field_comments\/616076\u0022 aria-label=\u0022Reply to Beverly\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n\n\u003Cdiv class=\u0022indented\u0022\u003E\n\u003Carticle data-comment-user-id=\u0022816\u0022 id=\u0022comment-616146\u0022 class=\u0022comment--kaf comment js-comment\u0022\u003E\n  \u003Cdiv class=\u0022comment__wrapper\u0022\u003E\n        \u003Cmark class=\u0022hidden\u0022 data-comment-timestamp=\u00221677794933\u0022\u003E\u003C\/mark\u003E\n\n    \u003Cheader class=\u0022comment__header\u0022\u003E\n      Maggie at King Arthur\n      \u003Cp\u003E\u003Ca href=\u0022https:\/\/www.kingarthurbaking.com\/blog\/2023\/02\/27\/what-is-cream-of-tartar#comment-616146\u0022\u003EMarch 2, 2023 at 5:08pm\u003C\/a\u003E\u003C\/p\u003E\n\n                    \u003Cp class=\u0022visually-hidden\u0022\u003EIn reply to \u003Ca href=\u0022\/comment\/616076#comment-616076\u0022 class=\u0022permalink\u0022 rel=\u0022bookmark\u0022 hreflang=\u0022en\u0022\u003EMy mom always put cream of\u2026\u003C\/a\u003E by \u003Cspan\u003EBeverly (not verified)\u003C\/span\u003E\u003C\/p\u003E\n          \u003C\/header\u003E\n\n    \u003Cdiv class=\u0022comment__body\u0022\u003E\n      \n      \n\n        \u003Cp\u003EFor three eggs I would recommend starting with 1\/4 tsp of cream of tartar, Beverly. Don\u0027t forget you can also reach out to our Baker\u0027s Hotline if you are already into the whipping. We\u0027re happy to help seven days a week at\u0026nbsp;(855) 371-2253.\u0026nbsp;\u003C\/p\u003E\n\n\u003Cul class=\u0022links inline comment__links\u0022\u003E\u003Cli class=\u0022comment-reply\u0022\u003E\u003Ca href=\u0022\/comment\/reply\/node\/51106\/field_comments\/616146\u0022 aria-label=\u0022Reply to Maggie at King Arthur\u0022\u003EReply\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003C\/article\u003E\n\u003C\/div\u003E  \u003Cnav class=\u0022pager\u0022 role=\u0022navigation\u0022 aria-labelledby=\u0022pagination-heading\u0022\u003E\n    \u003Ch4 id=\u0022pagination-heading\u0022 class=\u0022visually-hidden\u0022\u003EPagination\u003C\/h4\u003E\n    \u003Cul class=\u0022pager__items js-pager__items\u0022\u003E\n                                                        \u003Cli class=\u0022pager__item is-active\u0022\u003E\n                                          \u003Ca href=\u0022\/comments\/load\/51106?page=0\u0022 title=\u0022Current page\u0022 aria-current=\u0022page\u0022\u003E\n            \u003Cspan class=\u0022visually-hidden\u0022\u003E\n              Current page\n            \u003C\/span\u003E1\u003C\/a\u003E\n        \u003C\/li\u003E\n              \u003Cli class=\u0022pager__item\u0022\u003E\n                                          \u003Ca href=\u0022\/comments\/load\/51106?page=1\u0022 title=\u0022Go to page 2\u0022\u003E\n            \u003Cspan class=\u0022visually-hidden\u0022\u003E\n              Page\n            \u003C\/span\u003E2\u003C\/a\u003E\n        \u003C\/li\u003E\n                                      \u003Cli class=\u0022pager__item pager__item--next\u0022\u003E\n          \u003Ca href=\u0022\/comments\/load\/51106?page=1\u0022 title=\u0022Go to next page\u0022 rel=\u0022next\u0022\u003E\n            \u003Cspan class=\u0022visually-hidden\u0022\u003ENext page\u003C\/span\u003E\n            \u003Cspan class=\u0022pager-next__arrow\u0022 aria-hidden=\u0022true\u0022\u003E\u003C\/span\u003E\n          \u003C\/a\u003E\n        \u003C\/li\u003E\n                          \u003Cli class=\u0022pager__item pager__item--last\u0022\u003E\n          \u003Ca href=\u0022\/comments\/load\/51106?page=1\u0022 title=\u0022Go to last page\u0022\u003E\n            \u003Cspan class=\u0022visually-hidden\u0022\u003ELast page\u003C\/span\u003E\n            \u003Cspan aria-hidden=\u0022true\u0022\u003E\u00bb\u003C\/span\u003E\n          \u003C\/a\u003E\n        \u003C\/li\u003E\n          \u003C\/ul\u003E\n  \u003C\/nav\u003E\n\n  \u003C\/div\u003E\n\n      \u003Ch4\u003EPost A Comment\u003C\/h4\u003E\n    \u003Cform class=\u0022comment-blog-comments-form comment-form\u0022 data-user-info-from-browser data-drupal-selector=\u0022comment-form\u0022 action=\u0022\/comment\/reply\/node\/51106\/field_comments\u0022 method=\u0022post\u0022 id=\u0022comment-form\u0022 accept-charset=\u0022UTF-8\u0022\u003E\n  \u003Cdiv id=\u0022edit-field-message\u0022 class=\u0022js-form-item form-item js-form-type-item form-item-field-message js-form-item-field-message form-no-label\u0022\u003E\n        Your email address will not be published. Required fields are marked *\n        \u003C\/div\u003E\n\u003Cdiv class=\u0022field--type-text-long field--name-comment-body field--widget-text-textarea js-form-wrapper form-wrapper\u0022 data-drupal-selector=\u0022edit-comment-body-wrapper\u0022 id=\u0022edit-comment-body-wrapper\u0022\u003E      \u003Cdiv class=\u0022js-text-format-wrapper js-form-item form-item\u0022\u003E\n  \u003Cdiv class=\u0022js-form-item form-item js-form-type-textarea form-item-comment-body-0-value js-form-item-comment-body-0-value\u0022\u003E\n      \u003Clabel for=\u0022edit-comment-body-0-value\u0022 class=\u0022js-form-required form-required\u0022\u003EComment\u003C\/label\u003E\n        \u003Cdiv\u003E\n  \u003Ctextarea class=\u0022js-text-full text-full form-textarea required\u0022 data-entity_embed-host-entity-langcode=\u0022en\u0022 data-media-embed-host-entity-langcode=\u0022en\u0022 data-drupal-selector=\u0022edit-comment-body-0-value\u0022 id=\u0022edit-comment-body-0-value\u0022 name=\u0022comment_body[0][value]\u0022 rows=\u00225\u0022 cols=\u002260\u0022 placeholder=\u0022\u0022 required=\u0022required\u0022 aria-required=\u0022true\u0022\u003E\u003C\/textarea\u003E\n\u003C\/div\u003E\n\n        \u003C\/div\u003E\n\u003Cdiv class=\u0022js-filter-wrapper filter-wrapper js-form-wrapper form-wrapper\u0022 data-drupal-selector=\u0022edit-comment-body-0-format\u0022 id=\u0022edit-comment-body-0-format\u0022\u003E\u003Cdiv class=\u0022filter-help js-form-wrapper form-wrapper\u0022 data-drupal-selector=\u0022edit-comment-body-0-format-help\u0022 id=\u0022edit-comment-body-0-format-help\u0022\u003E\u003Ca href=\u0022\/filter\/tips\u0022 target=\u0022_blank\u0022 data-drupal-selector=\u0022edit-comment-body-0-format-help-about\u0022 id=\u0022edit-comment-body-0-format-help-about\u0022\u003EAbout text formats\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\u0022js-filter-guidelines filter-guidelines js-form-wrapper form-wrapper\u0022 data-drupal-selector=\u0022edit-comment-body-0-format-guidelines\u0022 id=\u0022edit-comment-body-0-format-guidelines\u0022\u003E\u003Cdiv data-drupal-format-id=\u0022plain_text\u0022\u003E\n  \u003Ch4\u003EPlain text\u003C\/h4\u003E\n  \n  \n    \n          \u003Cul\u003E\n              \u003Cli\u003ENo HTML tags allowed.\u003C\/li\u003E\n              \u003Cli\u003ELines and paragraphs break automatically.\u003C\/li\u003E\n              \u003Cli\u003EWeb page addresses and email addresses turn into links automatically.\u003C\/li\u003E\n            \u003C\/ul\u003E\n    \n    \n  \n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\n  \u003C\/div\u003E\n\n  \u003C\/div\u003E\n\u003Cinput autocomplete=\u0022off\u0022 data-drupal-selector=\u0022form-kr96o2u0fb9huueutmfkkrrphl7otz5fqb6bxufr1qq\u0022 type=\u0022hidden\u0022 name=\u0022form_build_id\u0022 value=\u0022form-kr96o2u0fB9huueUTMFkkrRPHL7Otz5fQb6bXufr1qQ\u0022 \/\u003E\n\u003Cinput data-drupal-selector=\u0022edit-comment-blog-comments-form\u0022 type=\u0022hidden\u0022 name=\u0022form_id\u0022 value=\u0022comment_blog_comments_form\u0022 \/\u003E\n\u003Cdiv class=\u0022js-form-item form-item js-form-type-textfield form-item-name js-form-item-name\u0022\u003E\n      \u003Clabel for=\u0022edit-name\u0022 class=\u0022js-form-required form-required\u0022\u003EName\u003C\/label\u003E\n        \u003Cinput data-drupal-default-value=\u0022Anonymous\u0022 data-drupal-selector=\u0022edit-name\u0022 type=\u0022text\u0022 id=\u0022edit-name\u0022 name=\u0022name\u0022 value=\u0022\u0022 size=\u002230\u0022 maxlength=\u002260\u0022 class=\u0022form-text required\u0022 required=\u0022required\u0022 aria-required=\u0022true\u0022 \/\u003E\n\n        \u003C\/div\u003E\n\u003Cdiv class=\u0022js-form-item form-item js-form-type-email form-item-mail js-form-item-mail\u0022\u003E\n      \u003Clabel for=\u0022edit-mail\u0022 class=\u0022js-form-required form-required\u0022\u003EEmail\u003C\/label\u003E\n        \u003Cinput data-drupal-selector=\u0022edit-mail\u0022 aria-describedby=\u0022edit-mail--description\u0022 type=\u0022email\u0022 id=\u0022edit-mail\u0022 name=\u0022mail\u0022 value=\u0022\u0022 size=\u002230\u0022 maxlength=\u002264\u0022 class=\u0022form-email required\u0022 required=\u0022required\u0022 aria-required=\u0022true\u0022 \/\u003E\n\n            \u003Cdiv id=\u0022edit-mail--description\u0022 class=\u0022description\u0022\u003E\n      The content of this field is kept private and will not be shown publicly.\n    \u003C\/div\u003E\n  \u003C\/div\u003E\n\u003Cdiv class=\u0022field--type-language field--name-langcode field--widget-language-select js-form-wrapper form-wrapper\u0022 data-drupal-selector=\u0022edit-langcode-wrapper\u0022 id=\u0022edit-langcode-wrapper\u0022\u003E      \n  \u003C\/div\u003E\n\n\n                    \u003Cfieldset  data-drupal-selector=\u0022edit-captcha\u0022 class=\u0022captcha captcha-type-challenge--recaptcha\u0022 data-nosnippet\u003E\n          \u003Clegend class=\u0022captcha__title js-form-required form-required\u0022\u003E\n            CAPTCHA\n          \u003C\/legend\u003E\n                  \u003Cdiv class=\u0022captcha__element\u0022\u003E\n            \u003Cinput data-drupal-selector=\u0022edit-captcha-sid\u0022 type=\u0022hidden\u0022 name=\u0022captcha_sid\u0022 value=\u002219894851\u0022 \/\u003E\n\u003Cinput data-drupal-selector=\u0022edit-captcha-token\u0022 type=\u0022hidden\u0022 name=\u0022captcha_token\u0022 value=\u0022qLbo4yhFOZuPsdHLhK53c6znQA1MsIcuJw3jp5IfE5I\u0022 \/\u003E\n\u003Cinput data-drupal-selector=\u0022edit-captcha-response\u0022 type=\u0022hidden\u0022 name=\u0022captcha_response\u0022 value=\u0022\u0022 \/\u003E\n\u003Cdiv class=\u0022g-recaptcha\u0022 data-sitekey=\u00226Le4gMIqAAAAALpiqptRENtLq8FIsiykrffkS_XJ\u0022 data-theme=\u0022light\u0022 data-type=\u0022image\u0022\u003E\u003C\/div\u003E\u003Cinput data-drupal-selector=\u0022edit-captcha-cacheable\u0022 type=\u0022hidden\u0022 name=\u0022captcha_cacheable\u0022 value=\u00221\u0022 \/\u003E\n\n          \u003C\/div\u003E\n                              \u003C\/fieldset\u003E\n            \u003Cdiv data-drupal-selector=\u0022edit-actions\u0022 class=\u0022form-actions js-form-wrapper form-wrapper\u0022 id=\u0022edit-actions\u0022\u003E\u003Cinput data-drupal-selector=\u0022edit-submit\u0022 type=\u0022submit\u0022 id=\u0022edit-submit\u0022 name=\u0022op\u0022 value=\u0022Post Comment\u0022 class=\u0022button button--primary js-form-submit form-submit\u0022 \/\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\u0022confirm_email-textfield js-form-wrapper form-wrapper\u0022 style=\u0022display: none !important;\u0022\u003E\u003Cdiv class=\u0022js-form-item form-item js-form-type-textfield form-item-confirm-email js-form-item-confirm-email\u0022\u003E\n      \u003Clabel for=\u0022edit-confirm-email\u0022\u003ELeave this field blank\u003C\/label\u003E\n        \u003Cinput autocomplete=\u0022off\u0022 data-drupal-selector=\u0022edit-confirm-email\u0022 type=\u0022text\u0022 id=\u0022edit-confirm-email\u0022 name=\u0022confirm_email\u0022 value=\u0022\u0022 size=\u002220\u0022 maxlength=\u0022128\u0022 class=\u0022form-text\u0022 \/\u003E\n\n        \u003C\/div\u003E\n\u003C\/div\u003E\n\n\u003C\/form\u003E\n\n  \n\u003C\/section\u003E\n\n"}