Baker’s Ammonia a.k.a. Hartshorn
You don’t have to be a chemist to spot a certain pattern in the names of chemical leavening agents. Potassium carbonate. Potassium bicarbonate. Sodium carbonate. Sodium Bicarbonate. All are compounds that release CO2 when they’re either reacted with acids and/or degraded by heat. The logical question at this point is: are there any other carbonate salts out there that do the same job and that you can also safely eat?
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