Baking Powder

Common low-temperature Acid Salt s include Cream Of Tartar , Calcium Phosphate , and Citrate . High-temperature acid salts are usually Aluminium salts, such as Calcium Aluminum Phosphate . They can be found not only in many baking powders, but also in many Non-dairy Coffee Creamers . While dietary aluminium is not known definitively to be detrimental to human health, baking powders are available without it for people who are concerned, and also for those sensitive to the taste.

While various baking powders were sold in the first half of the 19th century, our modern variants were discovered by Alfred Bird . Eben Norton Horsford , a student of Justus Von Liebig , who began his studies on baking powder in 1856, eventually developed a variety he named in honor of Count Rumford . August Oetker , a German pharmacist, made baking powder very popular when he began selling his mixture to housewives. The same recipe he created in 1893 is still sold as ''Backin'' in Germany. Oetker started the mass production of baking powder in 1898 and patented his technique in 1903.

SUBSTITUTING IN RECIPES

You can substitute baking powder in place of Baking Soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and Cream Of Tartar . Simply mix two parts cream of tartar with one part baking soda.

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Baking Powder