Baking powder
Those who like to bake know that a supply of baking powder in the house (along with baking soda and dry yeast) is a must. It seems that this fine, white powder, which is similar to flour, is like yeast’s quicker younger brother. It was discovered by chemist Alfred Bird in 1843, who created it as a replacement for yeast for his wife who was allergic to the rising agent. Baking powder loosens the batter or dough and consists of an acid base mixture (calcium phosphate, sodium aluminum sulfate, baking soda) to which starch is added.
Organic baking powder does not have phosphates and gains is rising properties through calcium tartrate (calcium salt byproduct from wine making) that is combined with corn starch and baking soda. It is specifically the addition of phosphates that gives some people heartburn, so organic baking powder prevents this and the addition of organic cornstarch helps prevent rapid rising so the product will be airy, moist, and not over baked.
Preparation
Baking soda does its job twice – when it makes contact with liquid and when the dough or batter is placed in a hot oven.
If a light and puffy cake is key, then the cake must be placed in the oven as soon as baking powder is added to the batter
Baking soda, like yeast, causes things to rise but works faster than yeast and at a temperature above 50 degrees. It is capable of changing the texture, aroma, flavour, and moistness of the final product
Baking soda can be replaced by adding an acidic element – yogurt, kefir, sour milk, vinegar, lemon juice. The second method is by using hartshorn salt – ammonium carbonate. Yet, using a substitute can influence the desired results
Baking soda should be mixed in with flour before creating the batter. Adding it directly to water or milk makes it lose its rising properties
For a light and airy end product, add 1‒1¼ tsp baking powder to each 1 cup of flour. Too much, though, can ruin the flavour by making it acidic
Storage
When purchasing, carefully check the best-by date. Baking powder can be stored for 24 months after manufacturing but only 6 months after the package is opened. If it does not react upon contact with moisture, then it can no longer be used in a bakery. Store in a closed container in a dry, dark, cool place.
