Do you know why we need baking powder and baking soda when we bake? These two items are leavening agents and are added to our baked goods to help the batter rise. When both are used in one recipe the baking powder does the leavening and the baking soda neutralizes the acid and adds tenderness. Also, to avoid holes in your batter, you should always sift the two into your dry ingredients before you add to your wet ingredients.
Now how do you know that your baking soda and baking powder that you purchased last year are still good? Here's how you can test to make sure they are still doing their jobs in all your holiday baked goods?
Testing baking powder: Add a teaspoon of baking powder to a few tablespoons of warm water, if it bubbles it is working and the more bubbles the fresher it is.
Testing baking soda: Use white vinegar instead of warm water. The soda should bubble and foam if it's fresh.
I hope this little tid bit of info helps you make the most delishious goodies this year.
As a side note, my dear friend Linda has let me borrow her book about all the useful things to do with baking soda, so I will be sharing some of those helpful hints once I get through the book. You wouldn't believe all the things you can do with baking soda...who knew.
Happy baking.
Apryl
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