A Life in Baking, Pastry, and Libations.
Culinary Applications of Baking Powder Because leavening is instantaneous, breads leavened through acid-base reactions are called quick-breads. Generally, one teaspoon of baking powder will leaven 5 ounces of flour, 8 ounces of liquid, and one egg. If the liquid is acidic (when using cultured dairy, citrus, or honey), then the acids in baking powder will... Continue Reading →
In the days before chemically manufactured baking soda was available, ash water was used both as a leavener and as a source of potash. It seems odd to us now but using ash made sense as wood-burning ovens and fireplaces were the primary sources of cooking and heating the home. Although potash worked instantly, it... Continue Reading →
It’s hard to imagine what cakes and biscuits would taste and look like if they were made without baking powder, but in fact, baking powder is a recent innovation that did not make its first cookbook appearance until the 1850s. Sourdough or yeast, along with a helping of dregs from the wine casket, was the... Continue Reading →
Buttery. Salted. Caramel. 