Cookbook:Horn Salt
| Horn Salt | |
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| Category | Leavening agents |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Horn salt (also hartshorn) is used in some traditional Northern European baked goods as a leavening agent.
It is used in thin baked goods (e.g., cookies and pancakes) as otherwise the ammonia may not cook out completely (leaving an aftertaste in the food).
Modern horn salt is ammonium bicarbonate.