And can I use one in place of the other in certain recipes?
Every once in while we run out of "Baking powder". What would be a good recipe for a substitute that you have used that works well?
I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? Ther
Both yeast and baking powder are used to gas-fill the pastry, make it expand and thus make it soft and fluffy. Using yeast is rather inconvenient - it can be d
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 ef
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.
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 ingredi
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 s
Please provide a list of alternative ingredients to baking powder, and how much of the substitute to use in place of baking powder.
Was looking through my pantry and I found some instant biscuit mix that is still good by date. When I tried making a batch of the mix, the dough did not rise at
Why do some powders like flour or matcha green tea causes lumps in hot water while other powders like sugar or cocoa or wheat grass (triticum aestivum) readily
It's just that, the first time I tried, they didn't rise as much as I thought they would. would baking powder help?
I have a few recipes at home that call for adding both baking powder and sodium bicarbonate to flour in a cake. Given that the latter is the main ingredient to
I have a recipe that I've used a couple of times that asks for self-rising flour. Unfortunately, I only have regular AP flour where I am right
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
As described here, most common baking powders contain two acids, one that reacts to moisture, and one that mostly reacts when heated. Does that mean that if my
Being someone that bakes infrequently I prefer to have plain flour on hand and add baking powder rather than purchase self-raising flour. Something I've noticed
When my children were young, we baked cookies every weekend. One of their favorites was 'Pecan Sandies' without the pecans. The ingredients were: 1)butter, 2)su
I don't bake as frequently as I used to, so if I decide to bake on some random evening, there's a good chance my baking powder has already lost much of its leav
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 temperat