I knew that would come up……
I have used persimmons that still had a bit of astringency. Seems the baking soda is supposed to take care of that. Something does because it goes away in the baking.
I knew that would come up……
I have used persimmons that still had a bit of astringency. Seems the baking soda is supposed to take care of that. Something does because it goes away in the baking.