"Cindy Hamilton" wrote in message
...

On Tuesday, November 28, 2017 at 3:14:56 PM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message
> ...
>
> On Tuesday, November 28, 2017 at 1:23:21 PM UTC-5, Ophelia wrote:
> > "Cindy Hamilton" wrote in message
> > ...
> >
> > On Tuesday, November 28, 2017 at 9:39:59 AM UTC-5, Ophelia wrote:
> > > "Cindy Hamilton" wrote in message
> > > ...
> > >
> > > On Tuesday, November 28, 2017 at 6:36:07 AM UTC-5, Ophelia wrote:
> > > > "Cindy Hamilton" wrote in message
> > > > ...
> > > >
> > > > On Tuesday, November 28, 2017 at 3:38:32 AM UTC-5, Ophelia wrote:
> > > > > "U.S. Janet B." wrote in message
> > > > > ...
> > > > >
> > > > >
> > > > > Nothing idiot about the article if you had read it. The article
> > > > > was
> > > > > meant to draw attention and then educate.
> > > > > But I will tell you about stale bread. It is a chemical process
> > > > > not
> > > > > simply a process of drying out. Read up on "bread staling."
> > > > >
> > > > > ===
> > > > >
> >
> > > > >
> > > > > To check it is still good, I sprinkle a little onto some water,
> > > > > and
> > > > > if
> > > > > it
> > > > > fizzes, it's ok
> > > >
> > > > In the U.S., baking soda (bicarbonate of soda) and baking powder
> > > > (bicarb
> > > > plus some acid salt.
> > > > <https://en.wikipedia.org/wiki/Baking_powder>
> > > >
> > > > I'd only expect baking soda to fizz if the pH of my water were
> > > > pretty
> > > > low.
> > > >
> > > > Cindy Hamilton
> > > >
> > > > ==
> > > >
> > > > I don't know. All I know is that is the way I check mine)
> > > >
> > > > It's worth a try at least if you are not sure.
> > >
> > > I'd like to know if you're talking about plain bicarbonate of soda,
> > > or the mix of soda and acid. I might expect the latter to fizz in
> > > water, but not the former.
> > >
> > > <https://www.bbcgoodfood.com/glossary/baking-powder>
> > > What is baking powder in the UK?
> > >
> > > Baking powder is a raising agent that is commonly used in cake-making.
> > > It
> > > is
> > > made from an alkali, bicarbonate of soda, and an acid, cream of
> > > tartar,
> > > plus
> > > a filler like cornflour or rice flour which absorbs moisture.
> > >
> > > Cindy Hamilton
> > >
> > > ==
> > >
> > > See he
> > >
> > > https://www.msn.com/en-au/foodanddri...nce/ar-AA4Glnj
> >
> > I know the difference. Here's what you wrote:
> >
> > > > > About the baking soda (baking powder) I have a big one I have
> > > > > been
> > > > > using
> > > > > for a long time.
> >
> > So, were you talking about baking soda or baking powder?
> >
> > Cindy Hamilton
> >
> > ==
> >
> > Baking powder!
>
> Ok, then. Now we're talking. Yes, I fully would expect that to fizz
> in pretty much any sort of water.
>
> It theoretically will very slowly react in storage, since the dry acid
> and base are mixed (especially in the present of humidity), and thus
> become inert. If you've never had that happen, I believe you. Likewise,
> I believe the people who have the stuff "die" in storage.
>
> Cindy Hamilton
>
> ==
>
> The people???? oh dear
>
> btw when I see a US recipe I tend to substitute your baking soda for our
> baking powder.
>
> Is that right?

No. Our baking powder is your baking powder. Our baking soda
is your bicarbonate.

Cindy Hamilton

==

Ah!!! I never see a US recipe using baking powder, so I just assumed ....




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