Baking Powder

Baking Powder From Alan's Stuff: Prudent Food Storage
http://www.terrapsych.com/Prudent%20food%20storage%20FAQ.pdf

Page 39

Baking powder is a combination of an acid and an alkali with starch added to keep the other two ingredients stable and dry. The powder reacts with liquid by foaming and the resulting bubbles of carbon dioxide can aerate and raise dough. Almost all baking powder now on the market is double acting, meaning it has one acid that bubbles at room temperature and another acid which only reacts at oven temperatures. Unless a recipe specifies otherwise, this is the type to use.

Don't expose baking powder to steam, humid air, wet spoons, or other moisture. Store in a tightly lidded container for no more than a year. Even when kept bone dry it will eventually loses its potency. To test its strength, measure 1 tsp powder into 1/3 cup hot water. The mixture should fizz and bubble furiously. If it doesn't, throw it out.

For those folks concerned with aluminum in the diet, the Rumford brand has none and there may be others

 to "roger o" over at American Preppers Network: (this is a post I copied, before the original post was lost when the APN forum transferred to a new format, loosing most of their material)

Hi Everyone! Most of us who bake, (or want to learn to bake!), realize that one of the staples of baking is the use of baking powder as a leavening agent. Baking powder when mixed with wet ingredients causes a chemical reaction to start that produces CO2 gas bubbles which makes the mix lighter.

What most don't know is that baking powder does not store very well, and loses it's leavening power quickly.

What I have found is that it is very easy to make your own baking powder, and use it as you need it. The 2 ingredients that make it up last indefinitely when stored separately.

For each teaspoon of fresh baking powder, mix 1/4 tsp baking soda (sodium bicarb), and 1/2 teaspoon cream of tarter http://spicebarn.com/cream_of_tartar.htm.

Try it, it's easy, less expensive than the commercial product, and you will always have a fresh supply of baking powder!

Making Baking Powder
http://chemistry.about.com/od/foodchemistryfaqs/f/powdersoda.htm

You need baking soda and cream of tartar to make baking powder.

* Mix 2 parts cream of tartar with 1 part baking soda. For example, mix 2 tsp cream of tartar with 1 tsp baking soda.

* Use the amount of baking powder called for by the recipe. No matter how much homemade baking powder you made, if the recipe calls for 1-1/2 tsp, add exactly 1-1/2 tsp of your mixture.

* Cream of tartar is used to increase the acidity of a mixture. So, you can't always use baking soda in recipes that call for baking powder. You can switch baking powder for baking soda, however, just expect the flavor to change a little.

Putting the Foods You Love Into Food Storage-Baking Powder
http://everythingunderthesunblog.blogspot.com/2008/11/book-2.html

Baking powder: These are some of the items you don’t need to can or vacuum seal. Keep them in their original containers or you can place them in buckets with lids. Baking powder test: 1 tsp in 1/3 c hot water = water fizzes.

Baking Powder
https://www.happypreppers.com/baking-powder.html

Baking powder is a staple in the prepper's pantry for many reasons and you'll want to stock up on it, but before you do learn a little about the different kinds of baking powder. Not all baking powder was created equally.   ---CONTINUED---

What’s The Difference Between Baking Soda And Baking Powder?
https://12tomatoes.com/difference-between-baking-powder-baking-soda/

Every pantry has some baking soda and baking powder on hand. While we all have baking soda and baking powder in our homes, there are not many of us who can actually tell you the difference between the two of them. This is understandable. For many of us, they are considered to be interchangeable, but they’re not. Since we are using them in our daily baking, it is time to learn more about the nuances. ---CONTINUED---

CROSS POSTED in Food :: Food: Tips & Hints-Individual Food Item Hint :: Baking Soda