BAKING POWDER
In double acting baking powder, carbon dioxide is produced when moisture is added, and again when it is heated.
Using too much baking powder will produce a product with a coarse grain, and broken cell walls in the ‘air’ bubbles, which will cause the product to eventually fall. When you use too little, the product will not rise enough and will be heavy.
Baking powders lose strength over time. They should be kept tightly covered, moisture will cause them to deteriorate faster.
If you increase the eggs in a recipe, decrease the baking powder by 1/2 teaspoon for each extra egg added, and vice versa.
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