Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [baking-powder]

67 questions
9
votes
3 answers

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
  • 441
  • 1
  • 4
  • 11
7
votes
7 answers

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
  • 71
  • 1
  • 1
  • 2
7
votes
3 answers

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 into the flour...sigh... I figured it would still…
Steve
  • 463
  • 4
  • 10
7
votes
1 answer

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 neutralizing it, so more acidic fruits will…
Nick Johnson
  • 507
  • 4
  • 7
5
votes
1 answer

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). However, if a recipe involves baking soda or…
Erica
  • 8,362
  • 9
  • 60
  • 89
4
votes
4 answers

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
  • 1,063
  • 8
  • 18
  • 24
4
votes
1 answer

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 pancakes for example) to substitute for the BP, but in…
Yossi Farjoun
  • 293
  • 1
  • 7
4
votes
1 answer

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 how they work together to leaven baked goods?…
terry
  • 496
  • 1
  • 5
  • 7
4
votes
1 answer

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
  • 1,518
  • 1
  • 14
  • 25
4
votes
2 answers

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
  • 41
  • 1
3
votes
1 answer

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 baking powder. If I use baking powder instead, will…
Jay
  • 133
  • 4
3
votes
1 answer

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 moisture and the rest when heat is applied. So…
Ozob
  • 31
  • 1
  • 5
3
votes
1 answer

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 baking soda. Can I leave half the batter on the…
Debbie M.
  • 5,325
  • 7
  • 27
  • 45
3
votes
1 answer

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 baking powder? Should I just use baking soda instead…
metacubed
  • 594
  • 3
  • 6
  • 19
3
votes
2 answers

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 bread rolls came out a bit dense. I used flour that…
CookingNewbie
  • 1,259
  • 12
  • 34
  • 41
1
2
3 4 5