The baking-powder tag has no wiki summary.
1
vote
3answers
109 views
Adding baking powder as a final step
Being someone that bakes infrequently I prefer to have plain flour on hand and add baking powder rather than purchase self-raising flour. Something I've noticed recently by experimentation and further ...
1
vote
2answers
90 views
Does acidity negate double-acting baking powder?
As described here, most common baking powders contain two acids, one that reacts to moisture, and one that mostly reacts when heated. Does that mean that if my dough is already acidic (and has no ...
13
votes
4answers
917 views
Why are there no recipes combining both yeast and baking powder?
I've never seen anything with both yeast and baking powder. What's the reason for that? Shouldn't e.g. muffins get even more fluffy by adding some yeast? Or bread by adding baking powder?
I know there ...
7
votes
1answer
2k views
What is the correct ratio to make self-rising flour?
I have a recipe that I've used a couple of times that asks for self-rising flour. Unfortunately, I only have regular AP flour where I am right now.
I know self-rising flour is a mixture of AP flour ...
11
votes
1answer
255 views
Why using both baking powder and sodium bicarbonate?
I have a few recipes at home that call for adding both baking powder and sodium bicarbonate to flour in a cake. Given that the latter is the main ingredient to the former (along with some starch), ...
3
votes
1answer
1k views
Is it okay to put baking powder in Yorkshire Pudding batter?
It's just that, the first time I tried, they didn't rise as much as I thought they would. would baking powder help?
14
votes
1answer
1k views
Why do some powders clump in hot water?
Why do some powders like flour or green tea causes lumps in hot water while other powders like sugar or cocoa readily dissolve?
Cocoa: http://imgur.com/ncmN1ki.jpg
1
vote
2answers
168 views
Getting biscuit mix to rise…again
Was looking through my pantry and I found some instant biscuit mix that is still good by date. When I tried making a batch of the mix, the dough did not rise at all. I made something that resemble a ...
2
votes
2answers
3k views
alternative leavening agents other than baking powder, and their ratios of substitution
Please provide a list of alternative ingredients to baking powder, and how much of the substitute to use in place of baking powder.
3
votes
1answer
358 views
What is a better-tasting substitute for baking powder?
My wife complains that baking with bakeing power results in a bitter after-taste. We were wondering if there's a good substitute for it that tastes better. We sometimes use beaten egg whites (in ...
2
votes
1answer
846 views
How do the ingredients in baking powder work?
Baking powder is baking soda (sodium bicarbonate), corn starch and creme of tartar mixed together. Can anyone tell me what the effect of these different ingredients have (and have on each other) and ...
4
votes
1answer
255 views
How are chemical leaveners affected by moisture and cool temperature?
This is maybe a more precise way of asking, "what happens to left over batter in the fridge?" This question might have to approached per leavening agent.
7
votes
1answer
224 views
How do I adjust a baking recipe for fruits of different PH?
I just cooked some apple bread, and I'm curious about adapting it to other fruits. I'm led to believe that the acidity of a fruit will cancel out some of the effect of baking powder or baking soda by ...
16
votes
2answers
22k views
Why use yeast instead of baking powder?
Both yeast and baking powder are used to gas-fill the pastry, make it expand and thus make it soft and fluffy.
Using yeast is rather inconvenient - it can be dead already or if the yeast is submerged ...
10
votes
2answers
931 views
Why baking powder in rotis?
I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? There are no bubbles to grow, are there?
35
votes
4answers
2k views
What is the difference between baking soda and baking powder?
And can I use one in place of the other in certain recipes?
