Baking Powder

About

A leavening agent often used to lighten breads, cakes and batters.
It is a mixture of sodium bicarbonate (baking soda) and an acid (such as cream of tartar- potassium bitartrate.)
It is typically made with a starch such as corn starch as well.

Information

Translations: Cepamais pulveris, Kepimo milteliai, Praf de copt, Prašak za pecivo, Baking powder, Proszek do pieczenia, Bakpoeder, बेकिंग पाउडर, Fermento em pó, Порошковая выпечки, Μπέικιν, مسحوق الخميرة, 베이킹 파우더, Prášek do pečiva, 发粉, Pols per coure, Pecilni prašek, Prášok do pečiva, Lievito in polvere, אבקת אפייה, Bakpulver, Прашак за пециво, ベーキングパウダー, La poudre à pâte, Backpulver, Bagepulver, Bakepulver, Polvo para hornear, Порошкова випічки, Leivinjauhe, Бакпулвер

Physical Description

Baking Powder is a very fine white powder, similar in appearance to baking soda or corn starch, two ingredients that it is most commonly comprised of. The addition of water instantly catalyzes a reaction which releases carbon dioxide gas.

Colors: Pure White

Tasting Notes

Flavors: salty

Mouthfeel: Chalky

Food complements: Breads, Pastries

Substitutes: Baking soda, Single-acting baking powder, Phosphate, Or tartrate baking powder, Ammonium bicarbonate

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december

Choosing: Make sure expiration date has not passed.

Buying: Baking powder can be bought in packs or tin at all grocery stores.

Procuring: Baking powder is made from sodium bicarbonate, an acidifying agent already (cream of tartar), and also a drying agent (usually starch).

Preparation and Use

Baking powder is a leavening agent and is used to cause a high rise in cakes or baked goods.

Conserving and Storing

It is largely inert, although in theory the starch component could spoil. Follow directions on packaging. Store in tightly lidded container in cool, dark cabinet or pantry away from a heat source like the oven.