I know that yeast derives from beer and it is generalli used for the bread
and pizza dough rising.
But what about baking soda and baking powder. Are they the same thing or are
they different? In this late case, which are the differences between them?
When do you use one and when the other?
Can I replace baKing soda with backing powder and viceversa?
Cheers
Pandora

Pandora wrote:
> I know that yeast derives from beer and it is generalli used for the bread
> and pizza dough rising.
> But what about baking soda and baking powder. Are they the same thing or are
> they different? In this late case, which are the differences between them?
> When do you use one and when the other?
> Can I replace baKing soda with backing powder and viceversa?
> Cheers
> Pandora

First of all, yeast does not derive from beer. Yeast is used to make
beer. Baking soda and baking powder are not the same. Baking soda
requires an acidic ingredient for it to bubble and fizz. This acidic
ingredient may be something obvious like buttermilk or it may something
less obvious like brown sugar or chocolate. Baking powder is basically
baking soda with a dry acid already mixed in. The mixture doesn't
react until it gets wet. Cornstarch is usually added to keep the
product from absorbing moisture from the air and limiting its fizzing
ability. Double acting baking soda contains two acids. One reacts as
soon as it gets wet. The other reacts after at higher temperature
after the item is placed in the oven.

Baking soda works much better in toy boats and volcanoes.

Thank you for these informations! But I would have to know also when you use
baking soda and when you use bakeng powder.
Could you make some examples?
Thank you
Pandora

------------------------------------------------------------------------
"djs0302" > ha scritto nel messaggio
oups.com...
>
> Pandora wrote:
>> I know that yeast derives from beer and it is generalli used for the
>> bread
>> and pizza dough rising.
>> But what about baking soda and baking powder. Are they the same thing or
>> are
>> they different? In this late case, which are the differences between
>> them?
>> When do you use one and when the other?
>> Can I replace baKing soda with backing powder and viceversa?
>> Cheers
>> Pandora
>
> First of all, yeast does not derive from beer. Yeast is used to make
> beer. Baking soda and baking powder are not the same. Baking soda
> requires an acidic ingredient for it to bubble and fizz. This acidic
> ingredient may be something obvious like buttermilk or it may something
> less obvious like brown sugar or chocolate. Baking powder is basically
> baking soda with a dry acid already mixed in. The mixture doesn't
> react until it gets wet. Cornstarch is usually added to keep the
> product from absorbing moisture from the air and limiting its fizzing
> ability. Double acting baking soda contains two acids. One reacts as
> soon as it gets wet. The other reacts after at higher temperature
> after the item is placed in the oven.
>

"Touched by His Noodly Appendage" > ha scritto nel
messaggio oups.com...
> Baking soda works much better in toy boats and volcanoes.
>

Shall I ROTFL?
Pà

On Fri, 2 Dec 2005, Pandora wrote:

>
>
> Thank you for these informations! But I would have to know also when you use
> baking soda and when you use bakeng powder.
> Could you make some examples?
> Thank you
> Pandora
>


Pandora,

I found this on the internet. Hope it helps. I live where we buy
"self-rising" flour. It already has the baking powder, etc in it. So I had
to look this up. I'm not much of a baker.


Hey All,

Is this web site *our* Curly Sue???

Elaine, too


> ------------------------------------------------------------------------
http://users.rcn.com/sue.interport/food/bakgsoda.html


Baking Soda vs. Baking Powder

--------------------------------------------------------------------------------

Summary
Baking soda and/or baking powder are added to batters for leavening; i.e.,
in order to produce the gas that make cakes, muffins, and quick breads
rise.

Baking soda + liquid acid (in the recipe) ---> leavening

Single-acting baking powder = baking soda + a dry acid. When the liquid
ingredients are mixed with the dry ingredients you get leavening --OR--
when the product is heated you get leavening.

Double-Acting baking powder = baking soda + 2 dry acids. When the liquid
is added you get leavening --PLUS-- when the product is heated you get
leavening.

Contents
Read the whole thing below in sequence or skip to:
Baking soda
Baking powder
-----Single-acting baking powder
-----Double-acting baking powder
Substitutions

--------------------------------------------------------------------------------
Baking soda is sodium bicarbonate (NaHCO3).

When it is mixed with an acid liquid it releases the gas carbon dioxide
(CO2):
NaHCO3 + H+ -----> Na+ + H20 + CO2
(soda) (acid) (sodium) (water) (gas)

Sure, you've seen this- when you mix baking soda with vinegar or lemon
juice it fizzes. The fizzing is release of the CO2 bubbles. The same thing
happens when you add baking soda to a recipe. If you notice carefully,
recipes that use baking soda for leavening always have an acid somewhere.
It might be obvious, such as vinegar (in muffins? bleah), lemon juice,
sour milk or buttermilk. The acid might be hidden- for example honey and
molasses are acidic. Cream of tartar is a DRY acid that might be called
for in a recipe; it cannot react with the baking soda until liquid is
added.
The problem with baking soda is that it releases the gas all at once! So
if the cake batter sits around for a while before you get it in the oven
or it you beat the batter too much, the leavening will be lost and your
baked goods will be flat. You don't want to add too much, either, because
the taste is rather salty and you'd have to add more acid too. If you
don't have enough acid to react with the baking soda you won't release the
gas, plus your cake or muffins will have a bitter or soapy taste because
of the unreacted bicarbonate.

There are some times, though, when an fast rate of gas release is desired.
In that case, ammonium bicarbonate or ammonium carbonate can be used. This
is advantageous for eclairs, cream puffs, and some cookies, espcially
where a quick spring is needed before the product spreads in the oven. The
reaction with ammonium bicarbonate is:

NH4HCO3 -----> NH3 + H20 + CO2
Here, ammonia (NH3) is produced. This produces a distinctive smell during
baking, which dissipates so is mostly gone from the finished product.
Ammonium bicarbonate or carbonate are rarely used in the home because they
don't store well and lose their action quickly.
Baking powder is a combination of baking soda plus a few other things,
most importantly a dry acid.
When the baking powder is mixed in a batter with the wet ingredients, the
dry acid and the baking soda can then react together and release carbon
dioxide.

There are different types of baking powders.

Single-acting baking powders are characterized by the type of acid they
include. Tartrate baking powders contain both cream of tartar (potassium
acid tartrate) and tartaric acid. These create gas quickly when combined
with baking soda in the presence of liquid, so the batter must be cooked
quickly or it will go flat. Phosphate baking powders contain either
calcium phosphate or disodium pyrophosphate (source of sodium
pyrophosphate). They work a little slower than the tartrate baking
powders, but most of the gas is still created outside of the oven and
therefore can be lost. S.A.S. baking powders have sodium aluminum sulfate
(alum) as the acid. S.A.S. baking powders react slowly at room temperature
and release more of the gas when heated. The phosphate and tartrate baking
powders react rapidly at room temperature to release the leavening gas,
which means that the batter has to be cooked quickly after the liquid
ingredients have been added. On the other hand, the S.A.S. baking powders
are better for products that will sit a while before being cooked. The
problem with S.A.S. powders is that they have a bitter taste. They are
used in combination with other leavening agents so not as much is needed.
S.A.S. is often used in D.A. powders.

Double-acting (D.A.) baking powders are the most common type of baking
powder in US supermarkets. The first "action" refers to the release of gas
when the baking soda in the powder reacts with an acidic liquid. D.A.
baking powders contain a dry acid which does not react with the baking
soda in the powder until water is added; at that point the baking soda
dissolves, the acid dissolves, and the two can now mix and the reaction
shown above occurs.

The second "action" refers to the release of gas when the batter is heated
in the oven or on a griddle. This relies on the presence of the slower
acting acid, S.A.S. which only combines with soda when the temperature
increases.

I had some fun testing the gas-forming behavior of these powders with some
simple experiments, which would probably bore most of you so I put it in a
separate link!

When you read the container of powder, cornstarch is listed as the major
ingredient. The cornstarch has three purposes: 1) it helps keep the
product dry and free-flowing, 2) it helps keep the bicarbonate and acid
dry (and therefore separate) so they don't react during storage, and 3) it
helps bulk up the powder for easier measuring and standardization.

Back to the top


--------------------------------------------------------------------------------

Substitutions
baking powder (single-acting, see above): 2 tsp cream of tartar, 1 tsp
baking soda, 1/2 tsp salt per cup of flour (source: Joy of Cooking)
baking powder (single-acting): 2 parts Bakewell Cream, 1 part baking soda
baking powder (rising equivalent): for 1 tsp use 1/4 tsp baking soda plus
5/8 tsp cream of tartar (source: Joy of Cooking, other equivalents given)
baking powder (measuring equivalent): for each tsp, 1/2 tsp cream of
tartar, 1/4 tsp baking soda, 1/4 tsp cornstarch or arrowroot. Mix only as
much as you need per recipe since it will lose potency during storage.
(source: Rodale's Basic Natural Foods Cookbook)
baking powder (double-acting, SAS, see above): for 1 tsp use 1-1/2 tsp
phosphate or tartrate baking powder (source: Joy of Cooking)
self-rising flour: 1-1/2 tsp baking powder + 1/2 tsp salt per cup (source:
Pillsbury flour bag).
Note: Since the substitutions release gas immediately when mixed with the
liquid of the recipe, they are single-acting. If you get it in the oven
ASAP, you shouldn't have much of a problem substituting for D.A. powder.
NOTE: The information about the the ammonia salts and the types of baking
powders was found in "Food Chemistry", L.H. Meyer, Litton Educational
Publishing, Inc., 1960. Reprinted 1975 by AVI Publishing Inc., Westport,
CT. "Joy of Cooking" also has an extensive section on the different types
of baking powders and the advantage of each in baking.
Back to the top
--------------------------------------------------------------------------------
Updated: January 24, 1998
Comments or questions? Write to me at ... (NOTE:
remove "master" from the address)

Return to Main Food Page
Return to Curly Sue's Home Page

Many thank you! It is very useful for me!
Cheers
pandora
-------------------------------------------------------------------

"Elaine Parrish" > ha scritto nel messaggio
...
>
>
>
> On Fri, 2 Dec 2005, Pandora wrote:
>
>>
>>
>> Thank you for these informations! But I would have to know also when you
>> use
>> baking soda and when you use bakeng powder.
>> Could you make some examples?
>> Thank you
>> Pandora
>>
>
>
> Pandora,
>
> I found this on the internet. Hope it helps. I live where we buy
> "self-rising" flour. It already has the baking powder, etc in it. So I had
> to look this up. I'm not much of a baker.
>
>
> Hey All,
>
> Is this web site *our* Curly Sue???
>
> Elaine, too
>
>
>> ------------------------------------------------------------------------
> http://users.rcn.com/sue.interport/food/bakgsoda.html
>
>
> Baking Soda vs. Baking Powder
>
> --------------------------------------------------------------------------------
>
> Summary
> Baking soda and/or baking powder are added to batters for leavening; i.e.,
> in order to produce the gas that make cakes, muffins, and quick breads
> rise.
>
> Baking soda + liquid acid (in the recipe) ---> leavening
>
> Single-acting baking powder = baking soda + a dry acid. When the liquid
> ingredients are mixed with the dry ingredients you get leavening --OR--
> when the product is heated you get leavening.
>
> Double-Acting baking powder = baking soda + 2 dry acids. When the liquid
> is added you get leavening --PLUS-- when the product is heated you get
> leavening.
>
> Contents
> Read the whole thing below in sequence or skip to:
> Baking soda
> Baking powder
> -----Single-acting baking powder
> -----Double-acting baking powder
> Substitutions
>
> --------------------------------------------------------------------------------
> Baking soda is sodium bicarbonate (NaHCO3).
>
> When it is mixed with an acid liquid it releases the gas carbon dioxide
> (CO2):
> NaHCO3 + H+ -----> Na+ + H20 + CO2
> (soda) (acid) (sodium) (water) (gas)
>
> Sure, you've seen this- when you mix baking soda with vinegar or lemon
> juice it fizzes. The fizzing is release of the CO2 bubbles. The same thing
> happens when you add baking soda to a recipe. If you notice carefully,
> recipes that use baking soda for leavening always have an acid somewhere.
> It might be obvious, such as vinegar (in muffins? bleah), lemon juice,
> sour milk or buttermilk. The acid might be hidden- for example honey and
> molasses are acidic. Cream of tartar is a DRY acid that might be called
> for in a recipe; it cannot react with the baking soda until liquid is
> added.
> The problem with baking soda is that it releases the gas all at once! So
> if the cake batter sits around for a while before you get it in the oven
> or it you beat the batter too much, the leavening will be lost and your
> baked goods will be flat. You don't want to add too much, either, because
> the taste is rather salty and you'd have to add more acid too. If you
> don't have enough acid to react with the baking soda you won't release the
> gas, plus your cake or muffins will have a bitter or soapy taste because
> of the unreacted bicarbonate.
>
> There are some times, though, when an fast rate of gas release is desired.
> In that case, ammonium bicarbonate or ammonium carbonate can be used. This
> is advantageous for eclairs, cream puffs, and some cookies, espcially
> where a quick spring is needed before the product spreads in the oven. The
> reaction with ammonium bicarbonate is:
>
> NH4HCO3 -----> NH3 + H20 + CO2
> Here, ammonia (NH3) is produced. This produces a distinctive smell during
> baking, which dissipates so is mostly gone from the finished product.
> Ammonium bicarbonate or carbonate are rarely used in the home because they
> don't store well and lose their action quickly.
> Baking powder is a combination of baking soda plus a few other things,
> most importantly a dry acid.
> When the baking powder is mixed in a batter with the wet ingredients, the
> dry acid and the baking soda can then react together and release carbon
> dioxide.
>
> There are different types of baking powders.
>
> Single-acting baking powders are characterized by the type of acid they
> include. Tartrate baking powders contain both cream of tartar (potassium
> acid tartrate) and tartaric acid. These create gas quickly when combined
> with baking soda in the presence of liquid, so the batter must be cooked
> quickly or it will go flat. Phosphate baking powders contain either
> calcium phosphate or disodium pyrophosphate (source of sodium
> pyrophosphate). They work a little slower than the tartrate baking
> powders, but most of the gas is still created outside of the oven and
> therefore can be lost. S.A.S. baking powders have sodium aluminum sulfate
> (alum) as the acid. S.A.S. baking powders react slowly at room temperature
> and release more of the gas when heated. The phosphate and tartrate baking
> powders react rapidly at room temperature to release the leavening gas,
> which means that the batter has to be cooked quickly after the liquid
> ingredients have been added. On the other hand, the S.A.S. baking powders
> are better for products that will sit a while before being cooked. The
> problem with S.A.S. powders is that they have a bitter taste. They are
> used in combination with other leavening agents so not as much is needed.
> S.A.S. is often used in D.A. powders.
>
> Double-acting (D.A.) baking powders are the most common type of baking
> powder in US supermarkets. The first "action" refers to the release of gas
> when the baking soda in the powder reacts with an acidic liquid. D.A.
> baking powders contain a dry acid which does not react with the baking
> soda in the powder until water is added; at that point the baking soda
> dissolves, the acid dissolves, and the two can now mix and the reaction
> shown above occurs.
>
> The second "action" refers to the release of gas when the batter is heated
> in the oven or on a griddle. This relies on the presence of the slower
> acting acid, S.A.S. which only combines with soda when the temperature
> increases.
>
> I had some fun testing the gas-forming behavior of these powders with some
> simple experiments, which would probably bore most of you so I put it in a
> separate link!
>
> When you read the container of powder, cornstarch is listed as the major
> ingredient. The cornstarch has three purposes: 1) it helps keep the
> product dry and free-flowing, 2) it helps keep the bicarbonate and acid
> dry (and therefore separate) so they don't react during storage, and 3) it
> helps bulk up the powder for easier measuring and standardization.
>
> Back to the top
>
>
> --------------------------------------------------------------------------------
>
> Substitutions
> baking powder (single-acting, see above): 2 tsp cream of tartar, 1 tsp
> baking soda, 1/2 tsp salt per cup of flour (source: Joy of Cooking)
> baking powder (single-acting): 2 parts Bakewell Cream, 1 part baking soda
> baking powder (rising equivalent): for 1 tsp use 1/4 tsp baking soda plus
> 5/8 tsp cream of tartar (source: Joy of Cooking, other equivalents given)
> baking powder (measuring equivalent): for each tsp, 1/2 tsp cream of
> tartar, 1/4 tsp baking soda, 1/4 tsp cornstarch or arrowroot. Mix only as
> much as you need per recipe since it will lose potency during storage.
> (source: Rodale's Basic Natural Foods Cookbook)
> baking powder (double-acting, SAS, see above): for 1 tsp use 1-1/2 tsp
> phosphate or tartrate baking powder (source: Joy of Cooking)
> self-rising flour: 1-1/2 tsp baking powder + 1/2 tsp salt per cup (source:
> Pillsbury flour bag).
> Note: Since the substitutions release gas immediately when mixed with the
> liquid of the recipe, they are single-acting. If you get it in the oven
> ASAP, you shouldn't have much of a problem substituting for D.A. powder.
> NOTE: The information about the the ammonia salts and the types of baking
> powders was found in "Food Chemistry", L.H. Meyer, Litton Educational
> Publishing, Inc., 1960. Reprinted 1975 by AVI Publishing Inc., Westport,
> CT. "Joy of Cooking" also has an extensive section on the different types
> of baking powders and the advantage of each in baking.
> Back to the top
> --------------------------------------------------------------------------------
> Updated: January 24, 1998
> Comments or questions? Write to me at ... (NOTE:
> remove "master" from the address)
>
> Return to Main Food Page
> Return to Curly Sue's Home Page
>

"Pandora" > wrote in message
...
> I know that yeast derives from beer and it is generalli used for the
bread
> and pizza dough rising.
> But what about baking soda and baking powder. Are they the same thing or
are
> they different? In this late case, which are the differences between them?
> When do you use one and when the other?
> Can I replace baKing soda with backing powder and viceversa?

no, with an exception -

baking soda is sodium bicarbonate - a base which reacts with acids

most US baking powder is sodium bicarbonate, sodium aluminum sulfate, and
monocalcium phosphate - agents that give off gases at differing conditions.
The agents are mixed with cornstarch and calcium phosphate to mix and
react evenly in the end mixture.

The exception: if a recipe calls for neutralizing an acid and the recipe
will "cook out" the other agents, baking powder can be substituted for
baking soda
(basically, by slowly adding just enough baking powder at a time so that
you can tell when it stops fizzing when a bit more added to the acid mix).


> Cheers
> Pandora
>
>
>

"hob" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>> I know that yeast derives from beer and it is generalli used for the
> bread
>> and pizza dough rising.
>> But what about baking soda and baking powder. Are they the same thing or
> are
>> they different? In this late case, which are the differences between
>> them?
>> When do you use one and when the other?
>> Can I replace baKing soda with backing powder and viceversa?
>
> no, with an exception -
>
> baking soda is sodium bicarbonate - a base which reacts with acids
>
> most US baking powder is sodium bicarbonate, sodium aluminum sulfate, and
> monocalcium phosphate - agents that give off gases at differing
> conditions.
> The agents are mixed with cornstarch and calcium phosphate to mix and
> react evenly in the end mixture.
>
> The exception: if a recipe calls for neutralizing an acid and the recipe
> will "cook out" the other agents, baking powder can be substituted for
> baking soda
> (basically, by slowly adding just enough baking powder at a time so that
> you can tell when it stops fizzing when a bit more added to the acid mix).

I will have to look better what this recipe require, then! Thank you very
much to you.
Now is more clear the concept.
Cheers
Pandora

clarification added-

"hob" > wrote in message
...
>
> "Pandora" > wrote in message
> ...
> > I know that yeast derives from beer and it is generalli used for the
> bread
> > and pizza dough rising.
> > But what about baking soda and baking powder. Are they the same thing or
> are
> > they different? In this late case, which are the differences between
them?
> > When do you use one and when the other?
> > Can I replace baKing soda with backing powder and viceversa?
>
> no, with an exception -
>
> baking soda is sodium bicarbonate - a base which reacts with acids
>
> most US baking powder is sodium bicarbonate, sodium aluminum sulfate, and
> monocalcium phosphate - agents that give off gases at differing
conditions.
> The agents are mixed with cornstarch and calcium phosphate to mix and
> react evenly in the end mixture.
>
> The exception: if a recipe calls for neutralizing an acid

with baking soda

and the recipe

> will "cook out" the other agents

in baking powder, then

> baking powder can be substituted for
> baking soda
> (basically, by slowly adding just enough baking powder at a time so
that
> you can tell when it stops fizzing when a bit more added to the acid mix).
>
>
> > Cheers
> > Pandora
> >
> >
> >
>
>

Pandora wrote:
> I know that yeast derives from beer and it is generalli used for the bread
> and pizza dough rising.
> But what about baking soda and baking powder. Are they the same thing or are
> they different? In this late case, which are the differences between them?
> When do you use one and when the other?
> Can I replace baKing soda with backing powder and viceversa?
> Cheers
> Pandora

Baking powder contains baking soda.

They are different and have different uses. Baking powder for neutral
recipes.
Baking soda for sour or with acid. If you do not have a sour / acid
ingredient in the recipe baking soda will make the end product bitter,
and may not rise properly. The rising action is from the acid / base
reaction of mixing the ingredients.

I use baking soda for sour milk bread recipes, ie buttermilk biscuits,
buttermilk pancakes and some others.

You can substiute sour milk, sour cream, or yogurt in many quick bread
recipes for the regular sweet product, then use about one half the
amount of baking soda than the recipe calls for baking powder.

This may take some experimentation on your part.

In article >, "Pandora"
> wrote:
>I know that yeast derives from beer and it is generalli used for the bread
>and pizza dough rising.
>But what about baking soda and baking powder. Are they the same thing or are
>they different? In this late case, which are the differences between them?
>When do you use one and when the other?
>Can I replace baKing soda with backing powder and viceversa?

G'day Pandora,

Cheers, Phred.

--
LID