March 7th-Baking Powder

When I asked my DH this morning for a subject to add to today’s post in regards to something that we always have in our pantry and that gets used lots, he replied Baking Powder.. Not a bad choice at all, we do use Baking Powder lots in this house, I perfer Magic brand personally, but I also keep the basic’s in the house to make my own.

How does Baking Powder work? Its used in cookies, Muffins, Quick Breads, to help create lift in the goods, it does this by having a chemical reaction between Baking Soda and an Acid which in turn creates carbon dioxide which is a fancy way of saying that it add’s air bubbles and there for lighten’s and lifts the baked goods to create a pleasing texture for us to enjoy. The heat cooks the structure to lock in the air pockets to create a crumb texture.

Its a quick way to mimic what yeast does in a much more slower way, both a good thing and bad, you have more flex with yeast then you do with Baking Powder, overmix, and you will remove the air and loss your lift, undermix and you won’t get a level effect, this is why when a recipe says Sift the Baking  Powder or Baking Soda into the flour before adding the Wet, it means that you are most likely going to be asked to barely mix and then get that batter in the oven to lock in that lift, otherwise, you are going to get a heavy product.

In many recipes they are asking for the same type of reaction, when they ask for Baking Soda to be mixed with a acid, like Vinager, lemon Juice or yogurt or sour cream or buttermilk.

Commercial Baking Powder has about a one year shelf life but the basic’s will last for years.

Basic Recipe for making your own Baking Powder, your Rato’s should be 1/2 Baking Soda, 1/2 Cream of Tartar if you are using it fresh as is, remember to get your baking in the oven quickly as it does not have the double action of the store bought, if you are making up some to keep for the next month or so, consider adding 1/4 corn starch in volume to the others to help keep it stable and keep a dry and close fitted container.

Check your altitude as it will  affect the amount of baking powder needed in a recipe. The higher you live, less baking powder is needed, as an example, I need to double the amount where I currently live compared to my grandma’s and mom’s recipes as they are living close to 2000 feet above sea level, I currently like just under 300, and it shows if I don’t adjust.

Self-Rising Flour is so simple to make, for each cup of all-purpose flour add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt, mix well and follow the recipe that called for Self-Rising Flour. Don’t use this in a regular recipe that calls for All-Purpose flour without adjusting for the Baking Powder and salt.

Breakfast -DH -3 pancakes with Grape Compot FG-Red River Porridge with Sheep Milk with a touch of maple syrup.

Lunch DH- Leftover Pasta from supper, Pumpkin Chocolate Chip Loaf, Orange, Dried Fruit/Nuts

Supper-Oven Baked Chicken Legs/Thigh served with oven roasted Potato’s, Garlic, onion and a homemade (war bread) sage and Cranberry dressing with a side of colslaw.

Drinks-Water, Tea, Hot Chocolate

Extras-Dill Crackers, Pumpkin Chocolate Chip Loaf, Bread, Buns, and Herb Bread

As we are down to the last peice of Pumkin Loaf today, I made my Jam or Jelly Loaf/Cake and took the time to figure out measurements as this is typically a eyeball it process for me.

Jam or Jelly Loaf or Cake Recipe

  • 8oz of any kind of fruit Jam or Jelly- In this case -Lemon/Watermelon
  • 1/4 cup of oil or margine or butter
  • 2 eggs
  • 1 cup of milk
  • 2 cups flour
  • 1/2 tsp of salt
  • 1 tbsp of Baking Powder

Put 8 oz jar of your homemade jam or jelly in bowl and beat till smooth with whisk, then add in oil, eggs and beat again, then add milk, quick stir together, then put your 2 cups flour, then salt and baking powder, stir till mixed together, about 30 beats or so of wooden spoon. Pour into greased pan Makes a bread loaf pan or a full size 8 by 8 cake pan. Bake at 350 till knife comes out clean.

So do you have a favorite Baking Powder Brand? Do you make your own Baking Powder at home? Do you ever use the Baking Soda compined with Acid to create the same reaction? What is your favorite recipe made with Baking Powder, mine is my Baking Powder Biscuits

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7 Responses to March 7th-Baking Powder

  1. Canadian Doomer says:

    LOL I thought everyone in Canada uses Magic! Wasn’t it Callie K that posted a picture of her pantry, Magic Baking Powder front and center? I’m sure I have pictures of mine somewhere.

  2. CallieK says:

    Yes it was and I have news for you- that container is at least 6 years old and still works as it should! Somehow in a flurry of moves and roommates turnovers I ended up with 3 large containers full so I haven’t bought any new baking powder in years. I’m an infrequent baker and didn’t want to throw them out so I’ve been slowly using them up- that’s the last one now.

  3. mom says:

    I must admit baking powder biscuits are my favorite as well.

  4. Hill says:

    Okay, so I guess I skipped this post, shame on me. Very helpful information, thanks muchly! Yesterday was a baking day for me, very rare for me. I made partridgeberry and blueberry muffins, and peanutty oatmeal cookies… Gram’s recipe, still my favorite,
    Yum! Hope all is well with the clan…We are overdue for a visit, my friend. And I find myself waiting for another DH story… Take good care, hill

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