Comments on: Cooking Science: Baking Soda vs. Baking Powder http://www.circleoffood.com/blog/2009/06/25/cooking-science-baking-soda-vs-baking-powder/ Pull Up a Seat and Join the Conversation at Circle of Food Blog. Wed, 17 Mar 2010 04:18:34 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Sarah http://www.circleoffood.com/blog/2009/06/25/cooking-science-baking-soda-vs-baking-powder/comment-page-1/#comment-161098 Sarah Sat, 20 Feb 2010 21:32:20 +0000 http://www.circleoffood.com/blog/?p=2873#comment-161098 Great info! My son is doing a science experiment in which he is taking recipes that call for either baking soda or baking powder and making two batches, one with each. When we made brownies which called for baking powder, we found that the baking powder ones were nicer looking and less gooey than the baking soda ones and the baking soda ones sort of sunk in the middle and seemed a bit burned on the top (they were cooked side by side). When we made oatmeal cookies which called for soda (where's the acidic ingredient in oatmeal cookies, anyway?), we found that they looked and tasted similar except that the baking soda ones were much browner (in a good way) than the baking powder cookies. When we made a cake which called for baking soda (had buttermilk and sour cream in it), we found that the baking soda cake was about twice as high as the powder, which we expected, but was again, much more nicely browned. We understand why the powder one didn't rise, but why are the things made with baking soda browning better?? Thanks!! Sarah Great info! My son is doing a science experiment in which he is taking recipes that call for either baking soda or baking powder and making two batches, one with each. When we made brownies which called for baking powder, we found that the baking powder ones were nicer looking and less gooey than the baking soda ones and the baking soda ones sort of sunk in the middle and seemed a bit burned on the top (they were cooked side by side). When we made oatmeal cookies which called for soda (where’s the acidic ingredient in oatmeal cookies, anyway?), we found that they looked and tasted similar except that the baking soda ones were much browner (in a good way) than the baking powder cookies. When we made a cake which called for baking soda (had buttermilk and sour cream in it), we found that the baking soda cake was about twice as high as the powder, which we expected, but was again, much more nicely browned. We understand why the powder one didn’t rise, but why are the things made with baking soda browning better??

Thanks!! Sarah

]]> By: nicky alvarez http://www.circleoffood.com/blog/2009/06/25/cooking-science-baking-soda-vs-baking-powder/comment-page-1/#comment-160515 nicky alvarez Tue, 15 Dec 2009 21:17:11 +0000 http://www.circleoffood.com/blog/?p=2873#comment-160515 omg omg

]]> By: Mary Johnson http://www.circleoffood.com/blog/2009/06/25/cooking-science-baking-soda-vs-baking-powder/comment-page-1/#comment-159950 Mary Johnson Fri, 02 Oct 2009 13:16:32 +0000 http://www.circleoffood.com/blog/?p=2873#comment-159950 Hard wheat vs soft wheat... good to know. I've been buying some different flours (semolina, rye, etc) and experimenting. My bread machine has regular vs whole wheat settings and I've just been using the whole wheat settings for these different flours. I guess I'll have to research more to see whether they are hard or soft. Thanks! Hard wheat vs soft wheat… good to know. I’ve been buying some different flours (semolina, rye, etc) and experimenting. My bread machine has regular vs whole wheat settings and I’ve just been using the whole wheat settings for these different flours. I guess I’ll have to research more to see whether they are hard or soft. Thanks!

]]> By: Jennifer Walker http://www.circleoffood.com/blog/2009/06/25/cooking-science-baking-soda-vs-baking-powder/comment-page-1/#comment-159947 Jennifer Walker Fri, 02 Oct 2009 00:22:55 +0000 http://www.circleoffood.com/blog/?p=2873#comment-159947 "Bread flour" is made from hard wheat and has a higher protein content and is then aged (either naturally or chemically) to strengthen the gluten, making it better for breads than a-p flour which is made to be weaker (either by mixing with soft-wheat flours, using the softer parts of the wheat kernel or skipping the aging steps) so that it can be used for either bread or pastry. If you think about gluten as a protein, like say beef, and then think about what happens to beef when you over-work it or over-cook it. You're not increasing the protein content, but it's being worked and messed with more and more and it becomes tougher. In bread, the fermentation of the yeast makes the gluten more elastic so when you knead it, you're working those proteins, strengthening them so they hold the necessary shape and volume but not overworking them to the point of them getting heavy and tough like an overcooked steak. Just thought I'd chime in since I had my bakeshop textbooks handy :) “Bread flour” is made from hard wheat and has a higher protein content and is then aged (either naturally or chemically) to strengthen the gluten, making it better for breads than a-p flour which is made to be weaker (either by mixing with soft-wheat flours, using the softer parts of the wheat kernel or skipping the aging steps) so that it can be used for either bread or pastry.

If you think about gluten as a protein, like say beef, and then think about what happens to beef when you over-work it or over-cook it. You’re not increasing the protein content, but it’s being worked and messed with more and more and it becomes tougher. In bread, the fermentation of the yeast makes the gluten more elastic so when you knead it, you’re working those proteins, strengthening them so they hold the necessary shape and volume but not overworking them to the point of them getting heavy and tough like an overcooked steak.

Just thought I’d chime in since I had my bakeshop textbooks handy :)

]]> By: Mary Johnson http://www.circleoffood.com/blog/2009/06/25/cooking-science-baking-soda-vs-baking-powder/comment-page-1/#comment-159920 Mary Johnson Mon, 28 Sep 2009 13:28:40 +0000 http://www.circleoffood.com/blog/?p=2873#comment-159920 Foodie Dude, you were the first person I thought of when I realized I was confused about flour. What is the difference between all-purpose flour and bread flour? I can tell a difference and I am thinking it could perhaps be "gluten", but why would some bread recipes call for adding more gluten and why have I heard that "kneading bread" brings out the gluten if it is already there? Could you perhaps start a separate post on it? Thanks. Foodie Dude, you were the first person I thought of when I realized I was confused about flour. What is the difference between all-purpose flour and bread flour? I can tell a difference and I am thinking it could perhaps be “gluten”, but why would some bread recipes call for adding more gluten and why have I heard that “kneading bread” brings out the gluten if it is already there? Could you perhaps start a separate post on it? Thanks.

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