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Questions tagged [baking-powder]

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43 votes
4 answers
198k 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 ...
sharptooth's user avatar
  • 1,273
43 votes
4 answers
15k views

What is the difference between baking soda and baking powder?

And can I use one in place of the other in certain recipes?
thelsdj's user avatar
  • 1,069
32 votes
4 answers
61k views

How can I tell if this is baking soda or powder?

Sure it'd be easier and cheap to just buy new soda and powder but I'm curious. I had a jar of either baking soda or powder. The marker with which I'd labeled it rubbed off during a house move and I ...
brenzo's user avatar
  • 431
26 votes
8 answers
158k 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 ...
cee's user avatar
  • 271
24 votes
3 answers
19k views

Why use baking powder instead of yeast?

I am asking the converse of the question "Why use yeast instead of baking powder?" For example, can banana bread be made with yeast instead of baking powder? It seems it would rise better, but ...
Geremia's user avatar
  • 1,072
23 votes
2 answers
14k views

Why do some powders clump in hot water?

Why do some powders like flour or matcha green tea causes lumps in hot water while other powders like sugar or cocoa or wheat grass (triticum aestivum) readily dissolve? Wheat grass powder is green ...
Chloe's user avatar
  • 1,110
19 votes
3 answers
61k views

Baking soda as a substitute for baking powder

I am making a pancake recipe that calls for 2 teaspoons of baking powder, which I do not have. I was wondering if it would be ok to use baking soda as a substitute, and if so, how much would I need ...
orange's user avatar
  • 193
13 votes
1 answer
18k views

Can I use baking powder in place of baking soda for dipping pretzels?

I made pretzel dough and its ready to be shaped. Somehow I have no baking soda left. Can I use baking powder in place of baking soda? Or is there something else I can use for the dipping step? What ...
Catsunami's user avatar
  • 315
12 votes
5 answers
209k views

If I can't find baking soda or baking powder, what should I do?

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 ...
Cascabel's user avatar
  • 58.2k
11 votes
2 answers
25k views

How do I make a "baking powder" substitute in a pinch?

Every once in while we run out of "Baking powder". What would be a good recipe for a substitute that you have used that works well?
John Burley's user avatar
11 votes
2 answers
1k 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), ...
F'x's user avatar
  • 595
11 votes
3 answers
3k views

Why add baking powder when creaming sugar and butter?

A friend recently provided me with a family recipe for cookies which instructed me to cream together sugar and butter - so far so good. However, the thing that took me back was that the recipe called ...
zephyr's user avatar
  • 213
11 votes
3 answers
179k 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 ...
Mien's user avatar
  • 13.3k
11 votes
2 answers
18k 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?
Hbar's user avatar
  • 325
10 votes
3 answers
20k views

Can I store dry ingredients (flour, baking powder, baking soda, etc) together?

I am planning on making a bunch of gingerbread this year, the recipe I use takes both baking powder and baking soda. In order to cut down on dishes and time I thought I might mix all of the dry ...
binarylegit's user avatar
9 votes
3 answers
18k views

Making baking powder substitute with baking soda and powdered citric acid

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?
Steven Rumbalski's user avatar
7 votes
7 answers
40k views

Omiting salt in baking recipes that use chemical leaveners?

I'm trying to reduce my salt intake. I've noticed in baking recipes where baking powder is used they add salt. Can I omit the salt or would the recipe fail?
filus1217's user avatar
7 votes
3 answers
6k views

Adding baking powder to wet instead of dry didn't work. Why not?

I was making some banana bread. I didn't have any self-raising flour so made my own by adding baking powder (BP). An unfortunate senior moment saw me add the BP to the wet ingredients instead of ...
Steve's user avatar
  • 453
7 votes
1 answer
549 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 ...
Nick Johnson's user avatar
5 votes
1 answer
2k views

Potency of stored baking powder: Does it decrease with time or exposure to air or both?

I am curious about how baking powder, both types (with and without a high-temperature aluminum salt), loses its oomph. Assuming a constant room temperature, is it time only? Exposure to air/...
revans19's user avatar
  • 153
5 votes
1 answer
5k views

Adjusting baking powder to work with almond milk

A family member has a dairy allergy so we often substitute non-dairy milk in recipes. Most often, this is almond (it's what we have in the house for the kids to drink, and is therefore always on hand)....
Erica's user avatar
  • 8,363
4 votes
4 answers
41k 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?
Uday Kanth's user avatar
  • 1,063
4 votes
1 answer
1k 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 ...
Yossi Farjoun's user avatar
4 votes
2 answers
358 views

Baking Powder in scones

For scones can I mix cold butter with self raising flour and then add the wet ingredients the next day. This is to save time in the morning?
Vivien Eldridge's user avatar
4 votes
1 answer
3k 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 ...
terry's user avatar
  • 496
4 votes
1 answer
1k 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.
Matt Broerman's user avatar
3 votes
2 answers
203 views

Will the ingredients of "baking powder" store indefinitely?

I don't bake as frequently as I used to, so if I decide to bake on some random evening, there's a good chance my baking powder has already lost much of its leavening ability — another trip to ...
Robert Cartaino's user avatar
3 votes
2 answers
17k 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.
Web_Designer's user avatar
3 votes
1 answer
1k views

Effect of undutched cocoa on baking

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 ...
metacubed's user avatar
  • 594
3 votes
2 answers
240 views

Can I use tartaric acid in making Snickerdoodles?

I am following the Cook's Illustrated recipe for Snickerdoodles, which calls for a 2:1 ratio of cream of tartar to baking soda. They state explicitly at the very top of the recipe: Cream of tartar is ...
jrc's user avatar
  • 131
3 votes
2 answers
9k views

Bread too dense

I'm following this recipe: http://blog.junbelen.com/2010/03/24/how-to-make-pan-de-sal-filipino-bread-rolls-at-home/. I was careful to measure the water temperature for the yeast, etc. The resulting ...
CookingNewbie's user avatar
3 votes
1 answer
1k views

Ascorbic Acid (Vit C powder) with Baking Soda = Single Acting Baking Powder?

For my gluten free baking, I "have to"* make my own single acting baking powder. I use 2 parts cream of tartar and 1 part baking soda (bicarbonate of soda). It's been fairly successful. I would like ...
GlutenFreeMe's user avatar
3 votes
1 answer
4k views

How can I prevent egg casserole from deflating?

I have a simple egg breakfast casserole made of Bisquick, eggs, milk, a can of chilis and cheese. It tastes great, but when in carafe single serve dishes, it puffs up beautifully as it bakes, but ...
segaultney's user avatar
3 votes
1 answer
11k views

How long can batter sit before chemical leaveners lose their power?

Background: I can not fit 2 - 12 muffin tins in my oven in a manner that will result in 24 nicely baked muffins or cupcakes. I am using everyday muffin or cupcake recipes that use baking powder and or ...
Debbie M.'s user avatar
  • 5,448
3 votes
1 answer
598 views

Pecan Sandies-Baking powder in the recipe vs. recipe without a leavening agent?

When my children were young, we baked cookies every weekend. One of their favorites was 'Pecan Sandies' without the pecans. The ingredients were: 1)butter, 2)sugar, 3)flour, 4)vanilla extract, and 5)...
user18876's user avatar
3 votes
1 answer
226 views

How to get intended taste using baking powder instead of acid + baking soda?

A coffee cake recipe calls for using sour cream and baking soda. I understand that acid + baking soda is a leavening agent and you can use them as a substitute for baking powder. But I only have ...
Jay's user avatar
  • 133
3 votes
1 answer
4k views

Chemistry of different brands of baking powder

The Clabber Girl FAQs say: Rumford Baking Powder's reaction is approximately 70% with moisture (or in the bowl) and the rest when heat is applied. Clabber Girl's reaction is approximately 40% with ...
Ozob's user avatar
  • 31
2 votes
4 answers
56k 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 ...
PeterJ's user avatar
  • 1,009
2 votes
1 answer
468 views

What is the purpose of adding baking powder to a recipe that contains yeast?

Example, this recipe: https://www.theglobeandmail.com/life/food-and-wine/recipes/recipe-traditional-cypriot-tahini-pies/article25201735/ In addition to yeast it calls for a small amount of baking ...
the real deal's user avatar
2 votes
2 answers
1k views

What's the point of the first action in double-acting baking powder?

Modern baking powder is basically always "double-acting". This makes a lot of sense compared to the older single-acting powder, since the gas formed during baking won't be removed by mechanical ...
Sneftel's user avatar
  • 29.3k
2 votes
1 answer
3k views

What to do when too much shortening is added to flour?

I was trying to make some homemade flour tortillas, but I made a mistake and I added ~9oz of shortening to 4.5 cups of flour. I'm unsure what to do with the flour mixture because I do not want just ...
ILikeTacos's user avatar
2 votes
1 answer
2k views

Is Erythritol acid or alkaline and what is it's pH compared to brown sugar?

Is Erythritol acid or alkaline and what is it's pH compared to brown sugar? In many baking recipes, baking soda is added together with acidic ingredients, such as brown sugar. Also, this way, the ...
Joao's user avatar
  • 21
2 votes
1 answer
9k views

pizza with baking soda instead of yeast

I have a friend who is allergic to yeast so I'm looking for a way to make a pizza dough with baking powder instead of it. Should I add a bit of lemon juice to counteract the baking soda?
maugch's user avatar
  • 133
2 votes
1 answer
3k views

Amount of baking powder in a muffin recipe

I have a couple of recipes from a reputable publication called "Recipes Only" (a magazine published in the eighties) which calls for merely 1 tsp. of baking powder and 1/2 tsp. of baking soda for 2 ...
Hilary Knight's user avatar
2 votes
3 answers
3k 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 ...
Hinrik's user avatar
  • 123
2 votes
2 answers
363 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 ...
AtomicPorkchop's user avatar
2 votes
2 answers
1k views

Why using ammonia bicarbonate and baking powder for deep fried bakery product?

This is my main bakery product: https://en.wikipedia.org/wiki/Youtiao I have been importing the raising agents. But now I can't import anymore... From my experience, the recipe used 2 kinds of ...
NasiGudeg's user avatar
2 votes
0 answers
726 views

Cake without baking powder made 2 layers in a cake. Why?

Yesterday I baked a chocolate cake. Fifteen minutes after it went in the oven I realised I'd left out the baking powder, so I quickly made another one, this one with baking powder. This cake recipe ...
M.K's user avatar
  • 1,421
1 vote
3 answers
322 views

heat-induced leavening agent

there's baking soda (or sodium bi-carbonate) and and baking power for for numerous baking applications (if there's a cooking use, please call me out on that!). baking soda creates porosity via ...
nate's user avatar
  • 377
1 vote
2 answers
10k views

What is the purpose of baking powder in batter?

In particular, what is the purpose of the baking powder in this recipe: http://www.wearesovegan.com/korean-cauliflower-bites/
Alex Hall's user avatar
  • 437