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Should more baking powder be used when baking cakes at sea level?
Wiki User
∙ 11y ago
Although there is a risk that cakes and other baked goods may not rise quite as much when baked at sea level, increasing the quantities of chemical leavening agents used is quite likely to give the baked good a noticeably chemically aftertaste. For example, using too much bicarbonate of soda results in a taste somewhere between salty and chemically.
Unfortunately I cannot give you an exact ratio for at what stage chemical leavening agents become noticeable in taste; some people may be able to taste them at far lower concentrations than other people will begin to find them unpleasant.
Using cake recipes which get some or most of the leavening from beaten eggs or egg whites is probably a better solution that heaping in more chemical leavening agents. E.g Chiffon sponges.
Wiki User
∙ 11y ago
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Is baking powder a base or an acid?
Baking powder is a base since its pH level is somewhere between 8 and 8.5.
How much baking powder do you add to plain flour?
I don't know how much volume 4 oz. will be, but most recipes use the ratio of 1 teaspoon of baking powder to 1 cup of flour. Weigh the flour, measure it and find the amount of baking powder that way.
What to change for baking a poundcake at 5000 feet?
For cakes using baking powder: * Don't overbeat the eggs. Overbeating adds too much air to the cake. * Raise the baking temperature slightly; the faster cooking time will keep the recipe from rising too much. At elevations over 3,500 feet, the oven temperature for batters and doughs should be about 25 degrees F higher than the temperature used at sea level. * Decrease the amount of baking powder slightly; this also prevents the recipe from rising too much. Adjustment for 5000 feet: * Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon. * Reduce sugar: for each cup, decrease 0 to 2 tablespoons. Increase liquid: for each cup, add 2 to 4 tablespoons. * Increase oven temperature by 25 degrees F.
What is the difference between baking soda and baking powder and yeast?
Yeast, like baking soda (and baking powder), is used to leavened baked goods . The difference between these leavening agents is that baking powder/soda react chemically to produce the carbon dioxide that makes the baked goods rise. Yeast, on the other hand, is a living organism and the carbon dioxide it produces is the result of the yeast feeding on the dough. When yeast is used in baked goods it not only increases the volume but also improves the texture, grain and flavor of the bread.
What is baking powder on a pH scale?
The pH of Baking soda (Sodium bicarbonate NaHCO3) in pure water is pH 8.2 See link below.
How many teaspoons of baking powder for making biscuits?
measuring spoons - make sure you level off with a straight edge spatula
Add baking soda to recipe?
To replace for example 3 teaspoons of baking powder with baking soda, mix 1 teaspoon of baking soda with 2 teaspoons of cream of tartar.
How are the cakes baked at deli stores different from home baked cakes?
They are not really any different (ingredients are the same), but it depends how good the home cook is. Deli store workers generally either have some training in cake baking, or they buy the cakes from someone who does. A home cook would need some practice in baking and cake decorating to achieve the same results. It's really skill level that makes the difference.
Can cake flour be substituted for Bisquick in Red Lobster Cheddar Biscuits?
Bisquick contains baking soda and baking powder, so no. Also, the gluten level is different in cake flour compared to the flour used in bisquick.
How much is 5 tbs of cocoa powder compared to chocolate squres?
3 level tablespoons of cocoa powder plus 1 tablespoon of butter or shortening equals 1 square cube of unsweetened baking chocolate.
Should you use baking soda to raise the pH level in a poinsettia plant?
Not that I can find
What happens if you use baking powder instead of baking soda?
baking powder is baking soda and an acid. Today most baking powder is double acting, which means it rises once when it gets wet and again when it gets hot. The answer to the question depends on what your substituting in. Sometimes baking soda is used to adjust the pH (acid or base level) of a dish. Baking powder won't really help there. If you use the same amount of baking powder instead of baking soda in a cake it will not rise properly. I made two batches of banana bread. One using baking soda, as called for in the recipe. The other only using baking powder (without adding any cream of Tartar). They both had the same rise to them. I was very surprised. However, I think it does depend on what type of result you are trying to achieve. If you have time to experiment, then you should. There's no better teacher than experience. That's what I did.
