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spongebobsquarepanties
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Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
? about dutch processed cocoa
How is it different from regular cocoa? If I find a recipe that calls for dp cocoa, will it be ruined if I just use regular cocoa?
TTC since Dec. 2009. TTC buddies with Cinco and Faheat.
Re: ? about dutch processed cocoa
I always forget what the difference is - but this gives a pretty good explanation: http://whatscookingamerica.net/Q-A/CocoaTypes.htm
The differences (for most baking purposes) have to do with leavening.
So if you have dutch process and the recipe calls for unsweetened, just leave out the leavening agent (baking soda).
If you have unsweetened and the recipe specifies dutch process, you need to add a leavening agent (sub specified in the link).
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