Hi MJ! Storage in a refrigerator or freezer is not recommended, due to condensation causing the baking powder to react.
Hi MJ! Storage in a refrigerator or freezer is not recommended, due to condensation causing the baking powder to react.
I have a carrot cake recipe that I love... well, the flavor I love, the texture, not so much. The texture is very dense and moist. I've tried baking longer, using less oil and adding applesauce in lieu, but the texture is still heavy and dense.
The recipe calls for baking soda, but not baking powder. Should I try to add baking powder as well?
Rather than bake and freeze your bran muffins, can I keep the batter in the fridge and bake one in the microwave each day (refrigerator muffins as I knew them)? If so, how long will the batter keep in the fridge? Tks
Hi Elizabeth, that's not something we've tested. The baking soda and baking powder in the batter will start to immediately produce gases when mixed, losing their "leavening power" over time - this would result in flat muffins. I think you could likely store the batter in the refrigerator overnight, but I wouldn't recommend going beyond that. Freezing the baked muffins is likely the better way to go.
What is the best way of storing Baking Soda and Baking Powder? I have been keeping them in the refrigerator. Is this the best way of storing?
Hi Linda, we suggest storing them in a cool, dry place in an airtight container. The pantry/cupboard is great storage for these items.
If your storage container is not airtight, the Baking Powder and Baking Soda may absorb flavors/smells from the items in your refrigerator.
I have been using both for years but didn't really know the real difference with them. Most of the time when baking baked goods I follow recipes. I never really understood the reason why some called for one and some called for the other. Maybe now I can step my recipes up and create some baking ones on my own :)
I also now understand why one of my pancake recipes turned out a little more flat.
This is a great post! I homeschool my daughter and we studied the chemical/physical reactions of baking soda, baking powder, and yeast. We did some different recipes and tried them out. We made breads, cookies, pretzels, and a few other fun yummy things! This was a great addition to the project!!!! Thank you! ( I learned a few new things also )
Hi again,
just one more thing, the cupcakes were falling apart and crumbling all over on the inside.
should i use a little xanthan gum ----- it doesn't call for it, but have read that there are reasons things fall apart and so was wondering.
I am totally new to baking anything from scratch and have purchased loads of BRM's flours of all kinds.
THANK YOU for any suggestions you can make.
have a great day.
We haven't tested this recipe as a cupcake. When the ingredients were changed and the cake shape, that can all lead to a different crumb to your finished product. You shouldn't need to add xanthan gum to the original recipe. Good luck! We hope you're enjoying the new baking adventures.
just made "MAGICALLY MOIST ALMONT CAKE: ,,,,,, i followed the recipe, and the only thing i switched or somewhat substituted was that they asked for 3/4 cup unsalted butter. and I used 1/2 cup unsalted butter and then used "under" 1/4 cup of vegetable oil. Instead of a cake i made muffins and in 45 minutes the middle of the cupcakes is still heavy with dampness and won't rise.
the onlyyyyyyy other thing I can think of for having such a wet center to the muffins, is, the 4 eggs it asks for, the organic eggs i used had some extra watery liquid in the eggshell.
Any suggestions, like maybe 3 eggs next time??????
thank you
You can't substitute oil for butter. One is a liquid and the other is a solid. That will definitely add moisture to your recipe. Also, if your eggs had extra water, that could have added to the problem.
The article says they don't expire, but to check for freshness. How do you check for freshness?
There is usually a "best by" date on the container.
This tidbit from Taste of Home should do the trick: for baking powder, place 1 teaspoon baking powder in a cup and add 1/3 cup hot tap water. For baking soda, place 1/4 teaspoon baking soda in a cup and add 2 teaspoons vinegar. If active bubbling occurs, the products are fine to use. If not, they should be replaced.http://www.tasteofhome.com/cooking-tips/pantry-pointers/testing-baking-powder-and-soda
Can I freeze baking powder? I have a 14 oz bag, and won’t use that much by the expiration date.