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| Baking Powder. | |
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| Topic Started: Jan 15 2016, 02:11 PM (223 Views) | |
| Durgan | Jan 15 2016, 02:11 PM Post #1 |
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Veteran Member
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Periodically I use baking powder. I tested it for activation by putting a teaspoonful in a glass of water. If active it is supposed to fizz. Mine fizzed not. I bought new can and tested, sure enough it fizzed. I have been using this dead baking powder for some time much to my irritation. |
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| campy | Jan 15 2016, 05:13 PM Post #2 |
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Handyman Extraordinaire
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Baking chemicals deteriorate. Check the best before date. I had the same problem with yeast. Great for pizza. But no rise not good for bread. |
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| Trotsky | Jan 16 2016, 03:44 AM Post #3 |
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Big City Boy
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Your cookies must have been delicious? (Does the term "hockey puck" ring a bell.) |
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| campy | Jan 16 2016, 06:12 AM Post #4 |
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Handyman Extraordinaire
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Baking is a chemical reaction to the ingredients. I used to leave salt out. But salt is need to active some of the other ingredients and it only calls for a smidgen. Put it back in. Better results. Right now I bake my own submarine buns. Very simple recipe. I can buy them across the street but it gives me something to do. I love yeast stuff. Seeing the dough ball double in size is like a miracle. Kneading the bread dough is good exercise for the wrists. |
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| Durgan | Jan 16 2016, 06:14 AM Post #5 |
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Veteran Member
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The baked goods mostly some type of bread were a bit heavy, but I always use whole wheat flour. I dislike the shaped air sold as bread. |
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| Trotsky | Jan 16 2016, 06:44 AM Post #6 |
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Big City Boy
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Baking soda will rise with the addition of acid >>>Carbon dioxide bubbles. Baking powder is a mix of baking soda and a weak dry acid, cream of tartar aka tartaric acid, only needs liquid to activate. |
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| campy | Jan 16 2016, 08:16 AM Post #7 |
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Handyman Extraordinaire
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So what is the acid needed to activate? Do you bake? I do. Almost every day. My next foray is into hot dog buns of all things. |
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| Olive Oil | Jan 16 2016, 10:01 AM Post #8 |
Gold Star Member
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I was surprised to discover that Bulk Foods carry both yeast and baking powder in bulk. I used to make hot dog buns when the kids were young. It was fun and they tasted so good. |
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| Trotsky | Jan 16 2016, 04:10 PM Post #9 |
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Big City Boy
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As I said, tartaric acid. I have baked but mostly with yeast doughs, I was good with pizza dough. Biscuits with baking powder. Cakes only with boxed cake mixes. Edited by Trotsky, Jan 16 2016, 04:11 PM.
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| Shorty | Jan 16 2016, 07:09 PM Post #10 |
Red Star Member
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Durgan, did you test the baking powder with hot water? That's the recommended method. If not, it may still have had some effectiveness. Still better to replace it, if it's getting weak. No point putting the effort into baking when it might not be the best possible. |
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| campy | Jan 16 2016, 08:09 PM Post #11 |
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Handyman Extraordinaire
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I was thinking of the recipe. Not the baking powder itself. |
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