Baking Knowledge

There are many ingredients that you come across during cooking/baking that you are not sure what they actually are or what is the difference between one another. I have that problem too.

So instead of always bugging LGG .. i decided to search for it from website. some of the doubts are cleared after getting the answer like the following or asking friends who bake together with you.

Baking Powder

Q: Several times the recipe called for "Double-action" baking powder.
What is Double-action baking powder and how is it different than regular baking powder?


A: Baking powder is only one way of leavening baked goods.

There are three basic types of baking powder.
(a) Double-action which releases 1/3 of the carbon dioxide at room temperature
and the rest during baking.
(b) Tartrate baking powder reacts quicker, as soon as the liquid is added.
(c) Phosphate baking powder is slower and only heat releases its gases.

Basically, the difference between baking powder & double action baking powder is that double action baking powder is the enhanced version which promote the leavening action.

Other agents used are baking soda and yeast.
Baking soda acts as a leavening agent when mixed with an acid such as sour cream, sour milk, buttermilk or citrus juice. Baking soda is mainly used in cakes that contain cocoa powder or chocolate

Q: What does Yeast do ?

A: Yeast is a tiny living fungus that thrives on sweetness, warmth, and moisture. Yeast releases gases that makes bread dough rise, lightening the bread.
Yeast not only makes dough rise, it also works on the gluten in the flour to give it flavor and texture.

Q: What is buttermilk? Does buttermilk contain butter?

A: You might be surprised to learn there is no butter, per se, in buttermilk, and it is lower in fat than sweet milk. Old-fashioned homemade buttermilk is the slightly sour, residual liquid which remains after butter is churned, ie. milk from the butter or buttermilk. It was usually flecked with tiny spots of sweet, creamy butter that didn't quite make it to the top to be skimmed. The flavor of buttermilk is reminiscent of yogurt and most people prefer it well-chilled. You'll find it is slightly thicker in texture than regular milk but not as heavy as cream. It takes one gallon of milk to yield one-half pint of true buttermilk.

Nowadays, most commercial buttermilk is made by adding a lactic acid bacteria culture to pasteurized sweet whole milk or, more commonly skim milk or non-fat milk, and it may or may not have added butter flecks.
After the addition of the culture, the milk is left to ferment for 12 to 14 hours at a low temperature (optimum 69 degrees F.). It is usually labeled cultured buttermilk and may be salted or unsalted. Most commercial varieties are salted, so check the label if you are on a sodium-restricted diet

... will add in as i go along..