Comments by "king james488" (@kingjames4886) on "Not all donuts are doughnuts" video.

  1. it's not entirely accurate that baking powder creates all of the CO2 instantly. originally acid/base reactions in cooking did that, and you'd have to keep everything separate until the last second and then throw it all together and throw it in the oven before it stopped reacting (probably why we still mix wet and dry ingredients and then combine them)... but one of the main differences and advantages of baking powder specifically over baking soda is that the base is in a form that delays and prolongs the reaction (as well as containing it's own acid) so you have more time to get things together.
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  2. I have never seen a doughnut shop that only has cake doughnuts... then again there's a tim hortons on every street corner here so there's no reason to go to some crappy doughnut place that only has cake doughnuts >.> even the random popup doughnut stands I see sell yeast doughnuts ffs.
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