Timeline for Adding baking powder to wet instead of dry didn't work. Why not?
Current License: CC BY-SA 4.0
13 events
| when toggle format | what | by | license | comment | |
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| S Oct 6, 2022 at 17:29 | history | suggested | CommunityBot | CC BY-SA 4.0 |
spelling fixes
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| Oct 6, 2022 at 17:12 | review | Suggested edits | |||
| S Oct 6, 2022 at 17:29 | |||||
| Oct 5, 2022 at 18:44 | comment | added | PlasmaHH | While this will not be the case for bananas, it should be noted that for strongly basic ingredients, the acidic components of the baking powder could be neutralized. In some cases this can be worked around by using purely heat activated baking powders. | |
| Oct 5, 2022 at 8:08 | vote | accept | Steve | ||
| Oct 5, 2022 at 5:46 | comment | added | Steve | Thanks for all the comments. I am now certain it is either not enough baking powder, waiting too long to mix or something else :o) I have certainly learned a lot, and that is the point, no? | |
| Oct 5, 2022 at 5:33 | comment | added | borkymcfood | @Steve chem.libretexts.org/Bookshelves/Biological_Chemistry/… , bakingbusiness.com/articles/…. | |
| Oct 5, 2022 at 5:33 | comment | added | borkymcfood | @Steve adding on to rumtscho's answer, the acid(s) and base(s) in dry baking powder do not react together or with other dry ingredients until hydrated. If mixing with wet ingredients, the baking powder will start reacting with itself and with any acidic wet ingredients right away. Re: proportion - self-rising flour is legally capped at 4.5 parts leavener per 100 parts flour by weight, so a max ~1 tsp per ~1cup flour. | |
| Oct 4, 2022 at 20:24 | comment | added | user3067860 | @Steve Re-examine point 2. Having the fizz escape because the wet ingredients weren't thick enough to capture the gasses seems most likely to me, as well. Extra mixing may have exacerbated the problem by breaking up any bubbles that were captured. | |
| Oct 4, 2022 at 15:01 | comment | added | Cascabel♦ | @Steve Did you do everything extremely quickly after adding the baking powder to the wet, and also without mixing rapidly and potentially releasing some tiny invisible bubbles of gas? Spending a chunk of the first of the two times the baking powder activates is pretty easy to do. | |
| Oct 4, 2022 at 12:52 | comment | added | rumtscho♦ | @Steve point 4 was meant to say "didn't add enough". Apparently I had structured it so badly that it didn't come across, so now I reordered the answer. Also, you usually cannot know when it is caused by mixing, since it isn't visually clear if it is mixed well. | |
| Oct 4, 2022 at 12:50 | history | edited | rumtscho♦ | CC BY-SA 4.0 |
reordered so it will be clear what the fourth option really is
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| Oct 4, 2022 at 12:01 | comment | added | Steve | Thanks for your response, but I can safely say "none of the above". Maybe I just didn't add enough. | |
| Oct 4, 2022 at 9:01 | history | answered | rumtscho♦ | CC BY-SA 4.0 |