Baking Basics

Contributed By: Patricia

Whether you are a regular baker or not, refreshing your memory on baking basics might be a good idea before preheating the oven.

Baking Powder

Baking powder is a wonderful leavener. It is a carefully balanced mixture of an acid (usually cream of tartar), baking soda and cornstarch, which acts as a moisture absorber.

It is important to sift this ingredient with the other dry ingredients in your recipe so it is dispersed evenly. Then add to the liquid portion and bake immediately. Store it in an airtight container in a cool, dry place.

Single-acting baking powder releases gas quickly when it comes in contact with moisture. Most baking powders are labeled as "double-acting." That means that half of the leavening power is released when mixed with liquid and the other half is released when it is exposed to oven heat.

Unless you bake on a very regular basis, you will likely have baking powder that has lost most if not all of the punch it was intended to have. To test, drop a teaspoon into a third of a cup of hot water. It should bubble enthusiastically. If not, throw it out and add it to your shopping list.

Baking Soda

Baking soda or sodium bicarbonate is found naturally in all living things. Because it is an alkaline substance, it is used in baking to neutralize and leaven batters with acid ingredients. In combination with those ingredients, it releases carbon dioxide gas, which causes dough or batter to expand or rise.

If used in excess, baking soda can give the finished product a bit of a soapy flavor. The general rule of thumb is to use no more than a teaspoon of baking soda per cup of acidic liquid. If more leavening power is needed, it should come from baking powder. This is why many recipes call for both. Store and use it as you would baking powder.

Cream of Tartar

Cream of tartar is a byproduct of winemaking. It is the crystallized sediment that falls to the bottom of a wine cask after fermentation and that collects on the sides of wine barrels. In processing, it is ground to a powder and bleached so it doesn't impart any color.

Unlike baking powder, it has an indefinite shelf life. Just make sure the lid is tightly closed and that it stays cool and dry. Cream of tartar is an acid and has a low pH. This promotes coagulation or thickening in beaten egg whites when added halfway through the beating process. It also adds creaminess to candies and frostings because it helps prevent sugar from crystallizing. This helps make the finished product taste smooth, rather than grainy.


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Created on ... December 06, 2006