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Baking Powder




Source of Recipe


cooking village


Recipe Link: http://cookingvillage.com


TIDBIT This leavener is a combination of baking soda, an acid (such as cream of tartar) and a moisture-absorber (like cornstarch). The most common type of baking powder is double-acting, which releases some of its gas when it becomes wet and the rest when exposed to heat.
PURCHASING Check the date on the bottom of the can to be sure it’s fresh. Baking powder is very perishable so, unless you use it often, buy it in small cans.

STORING Store in a cool, dry place. Tightly reseal opened baking powder, which should be effective for at least 6 months.

SUBSTITUTIONS For 1 teaspoon baking powder, use: 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar; or 1/4 teaspoon baking soda plus 1/2 cup buttermilk or sour milk (as a substitute for 1/2 cup other liquid in the recipe).

PREPARING
• To test the effectiveness of baking powder: Combine 1 teaspoon baking powder with 1/2 cup hot water. If it bubbles energetically, it’s good to go.

• Never dip a wet measuring spoon into a baking powder can—moisture causes deterioration.

USING
• For baked goods, the general rule of thumb is 1 teaspoon baking powder per 1 cup flour.

• Since some of baking powder’s gas (leavening power) begins releasing the minute it’s moistened, combine the wet ingredients in one container, the dry ingredients in another, then mix them together just before baking.

• For lighter batter-fried foods, add 1/2 teaspoon baking powder per 1/2 cup flour.