Baking powder

[Thermomixer]

Today's tipp from Germany - rough translation:

Baking powder consists of an acid and soda. Adding moisture and heat causes carbon dioxide to develop thus making the dough rise. It is well suited for delicate cakes such as stirred cakes, cookies, muffins and crackers. Bread can be baked with baking powder added. But it is important to remember that when using baking powder while baking dough you must act quickly, because the propellant (carbon dioxide) in the wet dough begins to work immediately. 

So, if you add baking powder to dough, as in Tenina's rolls, then don't leave it sitting around for ages before baking.

[brazen20au]

hmmm i'd love to know how to make my own (will have to google one day) i go thorugh soooo much!

[Thermomixer]

You can make you're own, but don't know if it works out much cheaper.

For a recipe that calls for 1 teaspoon of Baking Powder - use 1/2 teaspoon of bicarb soda and 1/4 teaspoon of cream of tartar.

Baking powder has agents mixed in to prevent caking (forgotten what they are) hence the reduced total volume.

Also, you need to keep it very dry or it reacts more quickly without the other "stuff"

[Amanda]

Here is a link to a blog by David Lebowitz who lives in Paris (but is American).  He has written a few books on chocolate and desserts and has some thoughts on baking powder.  Apparently some types have aluminium (?!). Not sure if this is the case in Oz too, but it is interesting reading.
http://www.davidlebovitz.com/archives/2008/10/why_you_should_use_aluminum-free.html

[Thermomixer]

Thanks Amanda

The baking powder I use has cornstarch as the other agent, apparently, to prevent caking and absorb moisture.

But interesting - I really have to remeber to take my glasses when buying things with ultrafine print.