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 ...
And can I use one in place of the other in certain recipes?
Every once in while we run out of "Baking powder". What would be a good receipt for a substitute that you have used that works well?
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 ...
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 ...
I have no baking powder, but I do have baking soda and powdered citric acid. Can these be combined to substitute for 1 teaspoon of baking powder? If so, how much of each would I use?
Suppose I'm somewhere where stores don't seem to stock baking soda or baking powder. Are there other names either of those might be sold under? Or are there things I could substitute? Related: How ...
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
I'm trying to add unsweetened non-dutched cocoa powder to a biscotti recipe (this one). I've read that this type of cocoa is strongly acidic. Will I need to make any changes to the quantities of ...
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), ...
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.