I am asking the converse of the question "Why use yeast instead of baking powder?" For example, can banana bread be made with yeast instead of baking powder? I
Sure it'd be easier and cheap to just buy new soda and powder but I'm curious. I had a jar of either baking soda or powder. The marker with which I'd labeled
How do I know if my baking powder and baking soda are still fresh?
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
I've never seen anything with both yeast and baking powder. What's the reason for that? Shouldn't e.g. muffins get even more fluffy by adding some yeast? Or bre
This is my main bakery product: https://en.wikipedia.org/wiki/Youtiao I have been importing the raising agents. But now I can't import anymore... From my expe
Is it a single reaction slow raising agent? It only activates when on a heat right? My product is a Chinese fried dough known as youtiao... And also going to a
I have a recipe that uses self-rising flour which is not available where I live, so I make my own by sifting all-purpose flour, baking powder and salt together.
I have a simple egg breakfast casserole made of Bisquick, eggs, milk, a can of chilis and cheese. It tastes great, but when in carafe single serve dishes, it p
Yesterday I baked a chocolate cake. Fifteen minutes after it went in the oven I realised I'd left out the baking powder, so I quickly made another one, this on
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?
For my gluten free baking, I "have to"* make my own single acting baking powder. I use 2 parts cream of tartar and 1 part baking soda (bicarbonate of soda). It'
Modern baking powder is basically always "double-acting". This makes a lot of sense compared to the older single-acting powder, since the gas formed during baki
I made pretzel dough and its ready to be shaped. Somehow I have no baking soda left. Can I use baking powder in place of baking soda? Or is there something els
Is Erythritol acid or alkaline and what is it's pH compared to brown sugar? In many baking recipes, baking soda is added together with acidic ingredients, such
My strategy is as in the topic, plus near the end, I switch the oven off and then use the still accumulated heat to cook food. I think I have a good intuition a
How much baking powder & baking soda do I need to use for my cocoa cookies? Based on the following recipe that does not contain egg, and makes use of both t
I am following the Cook's Illustrated recipe for Snickerdoodles, which calls for a 2:1 ratio of cream of tartar to baking soda. They state explicitly at the ver
I'm confused. I would like to know which is better to use: baking powder or baking soda for making cake. Or which is best for what recipes.
Example, this recipe: https://www.theglobeandmail.com/life/food-and-wine/recipes/recipe-traditional-cypriot-tahini-pies/article25201735/ In addition to yeast it