On Tue, 28 Nov 2017 21:34:22 -0000, "Ophelia" >
wrote:

>"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 ....

Just about any recipe for baking anything will use baking powder.
Baking soda is used where there is an acid like buttermilk.
Janet US