tag:blogger.com,1999:blog-9010796120994006555.post3829539845227230780..comments2023-08-27T08:08:49.188-07:00Comments on NEW LIFE ON THE FARM: Goatldihttp://www.blogger.com/profile/07222031369656684797noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-9010796120994006555.post-60060964999765555372016-08-31T14:08:08.507-07:002016-08-31T14:08:08.507-07:00Thank you Leigh! I felt it was a great explanation...Thank you Leigh! I felt it was a great explanation also. More importantly easy to understand for the none science types. Goatldihttps://www.blogger.com/profile/07222031369656684797noreply@blogger.comtag:blogger.com,1999:blog-9010796120994006555.post-17083767350735121482016-08-28T03:30:23.947-07:002016-08-28T03:30:23.947-07:00That's the best explanation of saponification ...That's the best explanation of saponification I've ever read. When I did my ash water experiments for baking without baking powder, I learned a lot about lye and lye water, and that it was the hydroxides in the hardwood ash products (potash, pearlash, or even my ash water) that could create a bitter or soapy taste to the baked goods. The answer to that was to increase the acidic ingredients. I didn't realize, however, that an acid is used to make soap. When I took a soapmaking class (eons ago) no one mentioned that the fat was an acid. So, pretty neat. This added another piece to the kitchen chemistry puzzle for me. Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.com