The 1757 London headlines fueled the hysteria: millers and bakers were guilty of adding adulterants to their flour and bread! Some of these chemicals were fairly innocuous; others, deadly. A closer look at this bit of history, however, may reveal a closely guarded trade secret: in combination, some of these chemicals actually leavened the bread. We continue our in-depth discussion on chemical leavening in the 18th century.
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