Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Cooking Q & A / Baking "Formulas".... searching for lost thread
    Lost? Site Map

    Baking "Formulas".... searching for lost thread

    s'kat
    Fri Aug 02, 2002 8:05 am
    Food.com Groupie
    I think it was in this category that I saw someone post something very helpful about baking ratios. Unfortunately I don't remember what the topic was called, or who even posted it... if anybody remembers this and could bump it up or give me the topic name, you'd be most wonderful! Thanks!
    Dee514
    Mon Aug 05, 2002 11:12 pm
    Forum Host
    s'kat, B&B posted this on 5/21 in answer to a question on "baking powder".....is this the one you were looking for?

    Original post by B&B 5/21/2002

    Baking powder and soda must be in balance
    By leavening, of course, I mean baking soda and baking powder, not yeast.
    Baking soda is sodium bicarbonate, which when heated breaks down to form
    some carbon dioxide gas and sodium carbonateóa salt with a soapy taste.
    However, the major gas production occurs when baking soda combines with an
    acid. In this case, a milder tasting salt is left behind.
    Baking powder contains baking soda and the exact amount of acid to balance
    the soda, along with some cornstarch to keep the two active ingredients
    separate and dry.
    When you have too much of either of these chemical leaveners, the gas
    bubbles in the batter get big, bump into each other, become huge, float to
    the top, and then popóthere goes your leavening.
    So what is the correct amount of leavener? In most recipes, 1 to 11⁄4
    teaspoons baking powder per cup of flour provides ideal leavening (see the
    chart below). Some baked goods with a lot of heavy ingredients, like a
    carrot cake, may need a little more leavening, but not much.

    In most recipes, baking powder is preferred because of its reliability (it
    contains exactly the right amount of acids to completely neutralize all the
    soda, leaving no aftertaste) and because of its double action (one acid
    dissolves when water is added, producing bubbles, and another acid does not
    dissolve and produce leavening until a higher temperature is reached in the
    oven). Sometimes youíll see a double-acting baking powder with only one
    acid in the list of ingredients. This product may use encapsulation, like
    time-release cold pills, to produce leavening at different times.
    Baking soda is normally used in recipes that contain acidic ingredients
    such as sour cream, buttermilk, brown sugar, or chocolate. You need to
    remember, though, that the soda isnít just neutralizing acids: itís also
    making bubbles, and it can easily overleaven.
    Muscle-man soda is often the culprit. Frequently, overleavening is caused
    by an excessive amount of soda. Many cooks and recipe writers donít realize
    the strength of baking soda. A whole teaspoon of baking powder contains
    only 1⁄4 teaspoon baking soda as its major active ingredient.



    Solving the mystery of the concave cake
    A test kitchen asked me about a cake recipe that called for adding boiling
    water to the soda, letting it stand, and then combining it with other
    ingredients. Sometimes the cake worked, and sometimes it fell. What we
    figured out was that the recipe had too much soda, but if the cook allowed
    the soda to stand long enough with the boiling water, enough of the gases
    came off to prevent the cake from falling. If it didnít stand long enough,
    the cake was badly overleavened and fell. Recipes like this are tricky, to
    say the least.
    Shirley O. Corriher, a food scientist and a contributing editor to Fine
    Cooking, is the author of the award-winning CookWise (William Morrow). ē


    Chemical leavener needed per cup of flour
    These ratios are good to remember so you can evaluate recipes before you
    try them and so you can successfully tinker with or create your own
    recipes.

    For nonacidic recipes:
    1 cup flour 1 to 1 1⁄4 tsp. baking powder



    For very acidic recipes:
    1 cup flour 1⁄2 tsp. baking powder and 1⁄8 tsp. baking soda



    (Note: Baked goods with a lot of heavy ingredients, like carrot cake, may
    need a tiny bit more leavening.)
    s'kat
    Tue Aug 06, 2002 7:38 am
    Food.com Groupie
    Yes, this is the one! Thanks so much!!
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites