Thoughts on Calumet baking powder?
>>21709294the Best for alcoholic casino owning baking
Hair of the dog that bit me.
op wants us to argue about the native on the packaging in relation to cancel culture
>>21709618I don't think anyone gives a shit besides self-righteous upper middle class white people from gated communities. Also never used it. My household is a magic baking powder one.
I'm a Clabber Girl boy myself.
Its from Chicago ans its haunted with the soul of the buffalo
>>21709294>Thoughts on Calumet baking powder?I've actually done research on this before. Because of the inclusion of sodium aluminum sulfate Calumet can give some metallic undertones in your baked goods compared to the aluminum-free BPs. Of those that are both aluminum-free using sodium acid phosphate instead and double acting (first leavening action when contacting water during mixing and the second action rise when exposed to the heat of the oven) ATK recommends Argo & Bob's Red Mill. I've used Argo before and it was a great general BP but I'm trying Bob's this holiday as it releases the least gas at room temperature (Only 10% vs Argo's 30%) and therefore most in the oven which when combined with the gluten scaffold should lead to the most oven spring and tallest/airyest cake crumb. Since I mostly bake cakes, and rarely biscuits, and my cookies usually only call for baking soda it's fine, but if you want a more jack-of-all trades BP Argo is a bit more balanced. For reference, Rumford (the kind in the Red Can) releases 70% of its gas at room temp.https://www.americastestkitchen.com/taste_tests/1644-baking-powder>>21710024>I'm a Clabber Girl boy myself.Clabber also uses sodium aluminum sulfate like Calumet as the powdered acid to activate the baking soda in the powder to generate the carbon dioxide gas for lift.https://www.epicurious.com/ingredients/why-aluminum-free-baking-powder-is-better-articleA common pitfall I see many people have is they don't have their oven preheated and baking pans prepped so that when the dry mixture hits the wet in their dough/batter it can immediately be baked. Once the two are combined, the clock starts running with any modern double-baking BP as the chemical leavening is already starting to happen inside the mixing bowl. If you leave it out doing other prep before it hits the oven a lot of the leavening gas will have escaped before it's souffled effect can be fixed/set by the heat of the oven to hold a lofty tall structure.
I just get some 'bakers choice' at Aldi and don't really think about it too much. Are fancy name brand baking powders any better than the random generic stuff?
Bakelet here. What is baking powder supposed to do; what's its purpose? What's the difference between it & baking soda?
>>21710492makes stuff rise, and the chemistry
>>21711302What's the difference between powder and yeast, then?
>>21709294It bakes and it powders
>>21711381>What's the difference between powder and yeast, then?Different form of rise. Baking Powder and Soda are chemical leaveners when you need a fast rise without no extra flavor. Yeast is bacteria that eat sugars in flour to produce CO2 for leavening over a long period called proofing that also results in the production of alcohols that ferment giving that characteristic yeast flavor.https://sallysbakingaddiction.com/baking-with-yeast/>>21710124>I just get some 'bakers choice' at Aldi and don't really think about it too much. Are fancy name brand baking powders any better than the random generic stuff?I didn't think it would have helped me at first but as ATK showed >>21710088 each company as their own ratio/ingredient mix that'll affect your baked good rise. Recommended BP brands are just a few cents more and one container lasts for many months/years. Just make sure you check their potency every so often before a big recipe if you don't bake super frequently:https://www.youtube.com/watch?v=h3jmu95eyNI
Did you know Mr. Anon that this OP is attempting to bring an outside powder into this kitchen. Did you know that?
>>21711381time and taste
>>21709294>Make circle around dough>Start chanting and dancing Hoba hoba hoba hoba heya heya heya heya>Watch the dough rise
>>21709294Why are native north americans red, but once you cross the mexican border south they become brown?
>>21710088>I'm trying Bob's this holiday as it releases the least gas at room temperature (Only 10% vs Argo's 30%) and therefore most in the oven which when combined with the gluten scaffold should lead to the most oven spring and tallest/airyest cake crumbVery interesting, appreciate the knowledge
>>21711532They're not the same people?
>>21711470>Yeast is bacteriafungi, not bacteria, but otherwise yeah
>>21710088How about just baking soda and cream of tartar
>>21712229apparently not
