I've been storing up some baker's ammonia ("ammonium carbonate", really a fearful mixture of substances including ammonium carbonate, ammonium bicarbonate, ammonium carbamate, and other things) for ages now and I should try using it in something. it is the only chemical leavening agent that leaves zero residue after baking and I've wondered whether substituting it for baking powder might improve the taste of certain things, like American-style biscuits
@kara_dreamer I am very curious about this! I made a passable vegan cake this week, but there is the faint flavor of baking soda in some bites
@ansate I found one mention of baker's ammonia that suggested it's best for thin items like cookies, because thicker items might not allow all the ammonia gas, released by the thermal decomposition of the ammonium carbonate, to get driven out of the cake. I'm tempted to try an experiment
@kara_dreamer careful tho! Surprise ammonia cake is full on supervillian