Getting Back to Basics of Baking

Baking powder is a fine white powder which reacts with the liquid and heat to form carbon dioxide, making batters and other mixtures to rise. It consists of a combination of alkaline and acid salts. The baking powder is more effective than Baking Soda, because it acts at a lower temperature and leaves no aftertaste.

The following baking powders are available on the market.

1. Slow-acting baking powder - produces gas in the oven to maximum effect by the heat. The mixture can be refrigerated overnight.
2. Low-sodium baking powder - contains potassium salts instead of sodium salts, it is designed for those who need to limit their sodium intake.
3. Quick-acting baking powder - begins to act when it comes into contact with a liquid, producing carbon dioxide. The mixture must be worked quickly and cooked as soon as all ingredients are incorporated. It is used for angel food cake, donuts and pizza dough.
4. Double-acting baking powder - contains two acids: one that begins to act very quickly, especially at room temperature, the other which acts slowly and only in the oven. It is useful for angel food cake and donuts, and for mixtures that need to be chilled before baking.

HOME MADE GUIDE:
Baking powder can be made at home by combining the following ingredients:
- 2 parts Cream of Tartar
- 1 part baking soda or potassium bicarbonate (containing no sodium, this product is of interest to those who need to monitor their salt intake; it is bought in pharmacies)
- 1 part corn starch or arrowroot

STORING:
Keep baking powder away from moisture and heat at a room temperature. To find out if it is still effective, pour 2 1/2 tablespoons (50 ml) of hot water over 1 1/2 teaspoons (7.5 ml) of baking powder. If the powder is fresh , it will form lots of bubbles; if not, it will not react very much or at all.