School and Home Cooking

by Carlotta C. Greer

(a) baking soda, (b) a substance having an acid reaction, (c) a starchy material.

The substance of acid reaction varies in different baking powders. Some powders in common use contain either cream of tartar, calcium or sodium acid phosphate, or alum [Footnote 81: Alums differ in composition. They are sulphates of various metals. The alum most commonly used in alum baking powder is sodium aluminium sulphate.] as the "acid" material. Certain baking powders contain a mixture of materials with acid reaction, such as cream of tartar with tartaric acid, and alum with calcium acid phosphate.

The starch is added to keep the other materials apart, and thus prevent the possible formation and consequent loss of carbon dioxide.

The trade name of a baking powder does not usually suggest its composition. But the latter is always stated on the label of the can.

EXPERIMENT 76: COMPARISON OF THE TIME OF ACTION OF DIFFERENT TYPES OF BAKING POWDERS.—Put 1/2 cupful of water of the same temperature into each of 3 tumblers or glass measuring cups. To one tumbler add 1/2 teaspoonful of tartrate baking powder; to the second, the same quantity of phosphate baking powder; and to the third an equal quantity of alum (or alum and phosphate) baking powder. Stir each and note the length of time that chemical change occurs in each tumbler. Which type of baking powder reacts the longest time?

DIFFERENCE IN TYPES OF BAKING POWDERS.—Although there has been much discussion regarding the superiority of one type of baking powder over another, it is thought that one standard baking powder is as little harmful as another. But, as shown by Experiment 76, the action of certain types is slower than that of others, i.e. the formation of the gas continues for a longer time. Certain types of baking powders which react very quickly when moisture is added may react to some extent while still in the can and thus lose some of their effectiveness in leavening. It is well to buy those baking powders in such quantities so that a fresh can can be purchased often. The price of certain types of baking powders is much greater than that of others.

QUANTITY OF BAKING POWDER IN QUICK BREADS.—Since baking powder contains both acid and alkaline materials, the quantity of baking powder used in a quick bread is dependent not upon another leavening material, but upon the quantity of flour and eggs. When no eggs are used, 2 tea-spoonfuls of baking powder should be used with 1 cupful of flour. When eggs are added to a quick bread, the quantity of baking powder should be lessened 1/2 teaspoonful for each egg.

Two and one half teaspoonfuls of baking powder should be used with 1 cupful of coarse wheat flour or flour or meal other than wheat.

SUGGESTIONS FOR PREPARING GRIDDLE CAKES.—The general rules for mixing quick breads apply also to griddle cakes. When the yolk and white of the egg are separated, the mixture will be somewhat lighter. Most housekeepers, however, beat the eggs together quickly, and find the result satisfactory.

The consistency of griddle cake batter is most important. As suggested in the recipe, the moisture should be added cautiously. Since the quantity of baking powder depends upon the amount of flour, it is better to change from a thick to a thinner batter by increasing the moisture, rather than to change from a thin to a thicker batter by increasing the flour. After mixing the batter, drop a small cake on the hot iron. The thickness as well as the grain of the browned cake depends largely upon the consistency of the batter. If too much moisture has been used, the cake is thin, "pasty," and coarse grained.