tag:blogger.com,1999:blog-18071407.post7114232011372144228..comments2024-03-28T10:37:58.651+01:00Comments on Living the life in Saint-Aignan: Home-made baking powderKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-18071407.post-71836182348643826372021-06-23T11:09:03.323+02:002021-06-23T11:09:03.323+02:00Hi Ken,
In the sources I have, one being the Joy...Hi Ken, <br /><br />In the sources I have, one being the Joy of Cooking, the proportions for a "cream of tartar + baking soda" baking powder are given as 2 parts cream of tartar to 1 part baking soda. Perhaps your 2010 cherry cake failed to rise sufficiently owning to a shortage of acid with which the baking soda could react. <br /><br />In all my recipe conversions, I have had reliably good and consistent results by replacing 1 t of baking powder with a mixture of 1/2 t cream of tartar and 1/4 t baking soda. <br /><br />Cheers,<br /><br />PeterPeter Gillieshttp://www.abceditions.comnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-59939372523371298332010-06-10T07:20:12.650+02:002010-06-10T07:20:12.650+02:00Hi BettyAnn, hehehe. A question indiscrète,réponse...Hi BettyAnn, hehehe. A question indiscrète,réponse honnête : un morceau par jour jusqu'à épuisement du gâteau.<br /><br />I really do think I can taste the difference between the single-acting and double-acting powders in this gâteau. It's milder and less salty tasting.<br /><br />Thanks for the tip, Tim, but I think my days of processing kilo after kilo of cherries are finished. The novelty has worn off slightly, though a few cherries here and there really are good. You can only deal with so many jars of sauce and jelly and jam.<br /><br />Ellen, yes, baking soda with an acid like vinegar or lemon juice, or even yogurt or crème fraîche, works perfectly. Sour milk, too, which you can make by putting a little vinegar in fresh milk.<br /><br />Hi Tom, I have to do more research on the kinds of baking powder available here in France. Another trip to the supermarket...<br /><br />Susan, one (thin) slice a day, I guess. And a lot of walking.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-80193561708719219442010-06-10T05:08:25.495+02:002010-06-10T05:08:25.495+02:00And how many pieces of cake did you have to eat to...And how many pieces of cake did you have to eat to decide on the merits of single vs double acting baking powder. ;-)<br /><br />BettyAnnAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-65139064385055542632010-06-10T00:02:47.035+02:002010-06-10T00:02:47.035+02:00Ray makes his own baking powder, too. A local groc...Ray makes his own baking powder, too. A local grocery sells cream of tartar in bulk at a fraction of the price of the stuff that comes in the little spice bottles. I have no complaints about the quality of the baked goods he produces, only about the calorie count.susanhttps://www.blogger.com/profile/14017788096350527796noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-41153608259961728692010-06-09T23:53:05.563+02:002010-06-09T23:53:05.563+02:00Very interesting lesson on baking powder...I never...Very interesting lesson on baking powder...I never knew the difference before. Thank you!<br /><br />Being a matinal person myself, I can totally understand pitting cherries at 6 in the morning...and I sure would love a second look at that cherry cake...a taste would be even better of course. I shall have to content myself with the recipe, if you have it here...I haven't read past this post yet.Sara at Come Away With Mehttps://www.blogger.com/profile/07677354270954094291noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-16027301952867849312010-06-09T20:56:22.087+02:002010-06-09T20:56:22.087+02:00What conclusion did you reach on the taste tests?What conclusion did you reach on the taste tests?Starmanhttps://www.blogger.com/profile/12386841450183061541noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-24012878507402658662010-06-09T18:38:55.336+02:002010-06-09T18:38:55.336+02:00FWIW, there are now aluminum-free DA baking powder...FWIW, there are now aluminum-free DA baking powders readily available in the US that eliminate the problem of the metalic taste.<br /><br />I tend to prefer double acting types when making things like pancakes when the mixed batter is going to sit for a while. The bubbles made by the single acting type tend to dissipate if you don't bake the stuff right away.Tom Shttps://www.blogger.com/profile/12731925149430274729noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-79258331070113527342010-06-09T17:11:23.904+02:002010-06-09T17:11:23.904+02:00For a wonderful chocolat cake, I've used bakin...For a wonderful chocolat cake, I've used baking soda and vinegar and they work together beautifully!Ellen Lebellehttps://www.blogger.com/profile/01929639076042070115noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-69491114144170822812010-06-09T16:09:41.768+02:002010-06-09T16:09:41.768+02:00What!?! No photo of a slice of the cake!? I'm ...What!?! No photo of a slice of the <i>cake</i>!? I'm longing to see the inside. It will make enjoying it vicariously more delicious of an experience :))<br /><br />This is very interesting info on single vs double-acting baking soda. I've often wondered about that, but clearly never enough to research it :)<br /><br />JudySeine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-20989664842029369302010-06-09T16:06:24.960+02:002010-06-09T16:06:24.960+02:00Love the thought of that cherry cake, Ken.
Looking...Love the thought of that cherry cake, Ken.<br />Looking at yesterdays post I can reccomend the cherry pitting machine they sell in the Bricomarche[s]. They really work, and if you have a harvest similar to Susan's in her post today, well worth the 22€ price.<br />We wouldn't be without ours now.Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-21358540938893381832010-06-09T13:37:37.482+02:002010-06-09T13:37:37.482+02:00Do you use something instead of bicarb?Do you use something instead of bicarb?Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-28157376793391332132010-06-09T13:31:51.334+02:002010-06-09T13:31:51.334+02:00I make my own baking powder too, but I think bicar...I make my own baking powder too, but I think bicarb of soda has an equally metallic aftertaste. In breadmaking, cracking of the top crust means a dough which is slightly too dry. Maybe it's the same for cake.Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.com