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 Post subject: Food Item: Baking Powder
PostPosted: Tue Apr 27, 2010 2:16 am 
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Joined: Tue Nov 21, 2006 2:42 pm
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Baking Powder

From Alan's Stuff: Prudent Food Storage
http://athagan.members.atlantic.net/PFS ... l#Dry_Milk

Baking powder is a combination of an acid and an alkali with starch added to keep the other two ingredients stable and dry. The powder reacts with liquid by foaming and the resulting bubbles of carbon dioxide can aerate and raise dough. Almost all baking powder now on the market is double acting, meaning it has one acid that bubbles at room temperature and another acid which only reacts at oven temperatures. Unless a recipe specifies otherwise, this is the type to use.

Don't expose baking powder to steam, humid air, wet spoons, or other moisture. Store in a tightly lidded container for no more than a year. Even when kept bone dry it will eventually loses its potency. To test its strength, measure 1 tsp powder into 1/3 cup hot water. The mixture should fizz and bubble furiously. If it doesn't, throw it out.

For those folks concerned with aluminum in the diet, the Rumford brand has none and there may be others


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 Post subject: Re: Food Item: Baking Powder
PostPosted: Wed Feb 09, 2011 8:16 pm 
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Baking Powder-Make Your Own!

Image Hat Tip to "roger o" over at American Preppers Network:

Hi Everyone! Most of us who bake, (or want to learn to bake!), realize that one of the staples of baking is the use of baking powder as a leavening agent. Baking powder when mixed with wet ingredients causes a chemical reaction to start that produces CO2 gas bubbles which makes the mix lighter.

What most don't know is that baking powder does not store very well, and loses it's leavening power quickly.

What I have found is that it is very easy to make your own baking powder, and use it as you need it. The 2 ingredients that make it up last indefinitely when stored separately.

For each teaspoon of fresh baking powder, mix 1/4 tsp baking soda (sodium bicarb), and 1/2 teaspoon cream of tarter http://spicebarn.com/cream_of_tartar.htm.

Try it, it's easy, less expensive than the commercial product, and you will always have a fresh supply of baking powder!


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 Post subject: Re: Food Item: Baking Powder
PostPosted: Fri Aug 12, 2011 2:04 pm 
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Joined: Tue Nov 21, 2006 2:42 pm
Posts: 2467
Baking Powder- Make Your Own!

Making Baking Powder
http://chemistry.about.com/od/foodchemi ... ersoda.htm

Making Baking Powder

You need baking soda and cream of tartar to make baking powder.

* Mix 2 parts cream of tartar with 1 part baking soda. For example, mix 2 tsp cream of tartar with 1 tsp baking soda.

* Use the amount of baking powder called for by the recipe. No matter how much homemade baking powder you made, if the recipe calls for 1-1/2 tsp, add exactly 1-1/2 tsp of your mixture.

* Cream of tartar is used to increase the acidity of a mixture. So, you can't always use baking soda in recipes that call for baking powder. You can switch baking powder for baking soda, however, just expect the flavor to change a little.


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 Post subject: Re: Food Item: Baking Powder
PostPosted: Tue Jan 28, 2014 4:58 am 
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Joined: Tue Nov 21, 2006 2:42 pm
Posts: 2467
Baking Powder-Storage and/or Recipes to Make Your Own

Image

Putting the Foods You Love Into Food Storage
http://everythingunderthesunblog.blogspot.com/2008/11/book-2.html

Baking powder: These are some of the items you don’t need to can or vacuum seal. Keep them in their original containers or you can place them in buckets with lids. Baking powder test: 1 tsp in 1/3 c hot water = water fizzes.


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 Post subject: Re: Food Item: Baking Powder
PostPosted: Thu Jan 14, 2016 5:49 pm 
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Joined: Tue Nov 21, 2006 2:42 pm
Posts: 2467
Baking Powder-Make your Own

Image


How To Make Your Own Homemade Baking Powder, And Why…
http://www.diyreport.com/2015/10/30/how-to-make-your-own-homemade-baking-powder-and-why/

Image Among other uses, baking powder is used in recipes to make biscuits, muffins, or even ‘bread without yeast’. Baking powder is used as a leavening agent – enabling baked goods to ‘rise’.

When baking powder is combined with water, a chemical reaction occurs which enables its ingredients to produce carbon dioxide – which is then trapped in tiny air pockets throughout a dough or batter. When baked, the trapped carbon dioxide air pockets expand, thus expanding the overall food. It ‘rises’.

One problem though with store-bought baking powder is its shelf life. And when it comes to preparedness, one thing we look at is how to mitigate shelf life issues.

A lot of people don’t know that you can make baking powder yourself.

Here’s how, with just two ingredients, each of which have an unlimited shelf life… ---CONTINUED at LINK, above ---


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