Description:
Baking powder is a raising (leavening) agent that is a mixture of sodium bi-carbonate (soda bi-carb), cream of tartar and starch. It is used extensively for baking in cakes, cookies, tarts etc.
How to select:
There are three kinds available: double-acting (works when it gets wet and again in the oven heat), single-acting and phosphate baking powders (works in wetness). Double-acting is the most common. Check the pack date before purchase.
Use:
Baking powder is most often found in quick breads like pancakes, waffles, and muffins. Generally, one teaspoon of baking powder is used to raise a mixture of one cup of flour, one cup of liquid, and one egg. However, if the mixture is acidic, baking powder's additional acids will remain unconsumed in the chemical reaction and often lend an unpleasant chemical taste to food.
How to store:
Keep in a cool, dry place. It is perishable, so if necessary test before using it: combine 1 teaspoon with 1/3 cup hot water. If it bubbles rapidly, it is still good. It has a shelf life of about 18 months if stored in a dry airtight container. After this period, it usually looses its potency and does not work well as a raising agent.
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