Welcome Guest [Log In] [Register]

Kia Ora
You are currently viewing our forum as a guest. This means you are limited to certain areas of the board and that there are some features you can't use or read.

We are an active community of worldwide senior members participating in chat, politics, travel, health, blogging, graphics, computer issues & help, book club, literature & poetry, finance discussions, recipe exchange and much more. Also, as a member you will be able to access member only sections, many features, send personal messages, make new friends, etc.

Registration is simple, fast and completely free. Why not register today and become a part of the group. Registration button at the very top left of the page.

Thank you for stopping by.

Join our community!

In case of difficulty, email worldwideseniors.org@gmail.com.
If you're already a member please log in to your account to access all of our features:

Username:   Password:
Add Reply
Baking Powder.
Topic Started: Jan 15 2016, 02:11 PM (223 Views)
Durgan
Member Avatar
Veteran Member
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.
Offline Profile Quote Post Goto Top
 
campy
Member Avatar
Handyman Extraordinaire
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.

Offline Profile Quote Post Goto Top
 
Trotsky
Member Avatar
Big City Boy
Durgan
Jan 15 2016, 02:11 PM
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.
Your cookies must have been delicious? (Does the term "hockey puck" ring a bell.)
Online Profile Quote Post Goto Top
 
campy
Member Avatar
Handyman Extraordinaire
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.

Offline Profile Quote Post Goto Top
 
Durgan
Member Avatar
Veteran Member
Trotsky
Jan 16 2016, 03:44 AM
Durgan
Jan 15 2016, 02:11 PM
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.
Your cookies must have been delicious? (Does the term "hockey puck" ring a bell.)
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.
Offline Profile Quote Post Goto Top
 
Trotsky
Member Avatar
Big City Boy
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.

Online Profile Quote Post Goto Top
 
campy
Member Avatar
Handyman Extraordinaire
Trotsky
Jan 16 2016, 06:44 AM
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.

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.

Offline Profile Quote Post Goto Top
 
Olive Oil
No Avatar
Gold Star Member
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.
Offline Profile Quote Post Goto Top
 
Trotsky
Member Avatar
Big City Boy
Quote:
 
So what is the acid needed to activate?


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.
Online Profile Quote Post Goto Top
 
Shorty
No Avatar
Red Star Member
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.
Offline Profile Quote Post Goto Top
 
campy
Member Avatar
Handyman Extraordinaire
Trotsky
Jan 16 2016, 04:10 PM
Quote:
 
So what is the acid needed to activate?


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.
I was thinking of the recipe.

Not the baking powder itself.

Offline Profile Quote Post Goto Top
 
1 user reading this topic (1 Guest and 0 Anonymous)
« Previous Topic · Our favorite Recipes · Next Topic »
Add Reply