tag:blogger.com,1999:blog-4055690688282230469.post6708521787380747905..comments2024-03-28T18:58:47.880-07:00Comments on creative savv: Homemade baking powderLilihttp://www.blogger.com/profile/13292553654219380455noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-4055690688282230469.post-44104748786875442992013-07-08T15:57:30.742-07:002013-07-08T15:57:30.742-07:00Hi Shara,
the other thing I do, in a pinch, if run...Hi Shara,<br />the other thing I do, in a pinch, if running low on baking powder is to add 1 tablespoon of vinegar to the liquids in a recipe, and use about 3/4 teaspoon of baking soda, as a substitution for 1 tablespoon of baking powder. This works great in pancakes and muffins.Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-35739880180049896692013-07-08T15:54:34.076-07:002013-07-08T15:54:34.076-07:00Hi live and learn,
I've had baking powder last...Hi live and learn,<br />I've had baking powder last for years, as well. But I've also had a container just fizzle on me. I think it has to do with how airtight a container is, and how much moisture is in the air. Half of double-acting baking powder's rising ability comes from interaction with liquids. So a damp environment and a container that doesn't seal well could lead to baking powder with just so-so abilities to give rise to quick breads. This is perhaps more important in something like biscuits, which rely entirely on baking powder for their rise (don't have eggs).Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-41843851704022947552013-07-02T20:11:45.595-07:002013-07-02T20:11:45.595-07:00I usually buy my baking powder but an aluminum fre...I usually buy my baking powder but an aluminum free brand. It is nice to know how to make it myself if needed. Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-43967722973152216972013-07-02T13:16:49.883-07:002013-07-02T13:16:49.883-07:00I have used this in a pinch for a substitution. To...I have used this in a pinch for a substitution. To be quite honest, I have used years old baking powder and it has always worked just fine. However, testing it before adding is a good idea.Live and Learnhttps://www.blogger.com/profile/13493777474885053903noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-79904264044741923252013-07-02T10:41:39.829-07:002013-07-02T10:41:39.829-07:00Hi Economies,
As you don't bake much, it reall...Hi Economies,<br />As you don't bake much, it really would be a money-saver and space-saver to just mix this up one recipe at a time. You don't risk having an old can that's lost it's effectiveness. And you only have to buy and store the amount of the ingredients that you might use in a few month's time.Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-82545180665070557602013-07-02T10:38:13.397-07:002013-07-02T10:38:13.397-07:00Hi Sharon,
I'm so glad to help.
This is how ...Hi Sharon,<br />I'm so glad to help. <br /><br />This is how I understand it . . .There are two categories of acids added to baking powders, slow-acting and fast-acting. These acids react to the baking soda, causing gas bubbles, and rise. <br /><br />A single-acting baking powder has one type of acid (usually, though not always,fast-acting) that reacts when dry is mixed with liquids, to give a "bench rise". Cream of tartar is a fast-acting acid (so are soured milk, buttermilk and yogurt ).<br /><br />To get a double-acting baking powder, you need to also add a slow-acting acid (to give rise when exposed to heat). Sodium aluminum sulfate and sodium aluminum phosphate are the standards used in many commercial preparations. The non-aluminum acid found in some baking powders is sodium acid pyrophosphate.<br /><br />So basically, you need both a slow-acting and fast-acting acid acid in the preparation to call it double-acting. With the two types of acids you get both bench and oven rise.<br />Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-49395863909183738832013-07-02T10:06:43.731-07:002013-07-02T10:06:43.731-07:00Hi Jemma,
Yes! My mom's basic cookbook had the...Hi Jemma,<br />Yes! My mom's basic cookbook had the end pages devoted to substitutes. Those were so handy. And one of my mom's cookbooks devoted the end pages to how to use various herbs. Very useful information. Now I'm wanting to visit the local used bookstore to browse their old cookbooks! Have a great day!Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-51546831537804861932013-07-02T10:03:27.432-07:002013-07-02T10:03:27.432-07:00Hi Regina,
It works great, doesn't it?! Hope y...Hi Regina,<br />It works great, doesn't it?! Hope you're enjoying summer!Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-29286124303035023572013-07-02T10:02:09.056-07:002013-07-02T10:02:09.056-07:00You're welcome, Kris!You're welcome, Kris!Lilihttps://www.blogger.com/profile/13292553654219380455noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-42201581125465284142013-07-02T07:28:52.347-07:002013-07-02T07:28:52.347-07:00That's good to know, thanks :) I don't bak...That's good to know, thanks :) I don't bake very often, so once I finish my current container of baking powder I might just mix this up as needed. Economies of Kalehttp://www.economiesofkale.comnoreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-31704997612195485022013-07-02T06:33:10.251-07:002013-07-02T06:33:10.251-07:00Thank you, thank you, thank you! I'm running o...Thank you, thank you, thank you! I'm running out of my corn-free baking powder & can't seem to find a replacement because they've stopped selling it locally. I thought I was going to have to order online. Now, I can make it myself! Do you know what makes the commercial baking powder double acting?Sharonhttps://www.blogger.com/profile/08590296068071294106noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-44411687380433941472013-07-02T06:23:29.929-07:002013-07-02T06:23:29.929-07:00Lili,
This is great-I love having a substitution l...Lili,<br />This is great-I love having a substitution list-in the "old," days cookbooks would often times come with a list in the back of the cookbook. There was many a cook which used these resources. Thanks you again!<br />Sweet Hugs,<br />JemmaJemma@athomewithjemmahttps://www.blogger.com/profile/01137225389791605398noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-66160392392279545842013-07-02T06:03:28.666-07:002013-07-02T06:03:28.666-07:00dear lili,
i use the same recipe for my homemade b...dear lili,<br />i use the same recipe for my homemade baking powder!!!<br />wish you a wonderful day,<br />love regina<br />Reginas Cottagehttps://www.blogger.com/profile/12263131368566323993noreply@blogger.comtag:blogger.com,1999:blog-4055690688282230469.post-6139650017241846672013-07-02T05:14:54.046-07:002013-07-02T05:14:54.046-07:00Good to know! Thanks!Good to know! Thanks!Krisnoreply@blogger.com