1. Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'.
2. Baking soda is pure sodium bicarbonate.
3. Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch).
4. Baking soda can last quite a long time if stored sealed in a cool, dry space.
Baking powder however is problematic. It can last 3 months
5. The easiest way to test baking soda to see if it is still good for leavening is to put some in a small bowl and add a little vinegar to it. (Make your own baking soda volcano!) If it bubbles up, it’s still good.
The easiest way to test baking powder to see if it still works is to put some in a small bowl and add some water to it. If it foams up, it’s still good.
6. Use around 1 teaspoon of baking powder per 1 cup of flour in a recipe.
Use around 1/4 teaspoon of baking soda per 1 cup of flour in a recipe.
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