#Baking Soda

[glassshine]

[crim50n-r8er-reblogs]

ONION SOUP 🧅 BREAD 🍞 FROM 1968

[catfindr]

[foodfuck]

banana muffins · i am a food blog

[bandwagoningstims]

.･ﾟﾟ･°˖✧ please dni if nsfw/kink, dd/lg, map, radfem, or transmed ✧˖°･ﾟﾟ･.

✧ video by asmr_rina ✧

[best-anime-outfits]

Arima's Baking Soda shirt from Episode 9 of Oshi no Ko

[your-fave-is-being-blended]

arm and hammer baking soda

Arm and Hammer Baking Soda from Real Life is being blended!!

You cannot save it.

[is-not-a-unicorn]

I haven't opened this fridge in two years

Today is trash day so I just took everything out of the fridge and it went immediately to the curb.

I was so scared to open this mini fridge because I had cut watermelon in it that leaked juice everywhere. It smelled so bad, that's what all the black stuff on the bottom of the fridge is. There was also a lot of ice build up in the back of the fridge too. This mini fridge gets so cold, the back always freezes even on the lowest setting :(

It still smelled a little bit after I finished cleaning but I'm hoping it gets better.

I wiped everything out with odoban wipes and put two packs of baking soda in there. I'm hoping it'll get the smell out if I let it run with the fridge empty until we move back in.

[lunar-goodness]

I know there’s a difference between baking powder and baking soda I just don’t know what that difference is and I’m not willing to risk my banana bread’s life hoping it’ll be all right if I don’t use the right one!

[cookedresolve]

Garlic naan

Ingredients for 7-8 loaves (... is loaves the right word?)

400g wheat flour

A large handfull of fresh cilantro

5 cloves of garlic (or more :> )

1 teaspoon baking powder

0,5 teaspoon baking soda

1 teaspoon salt

1,25 dl water

200g greek yoghurt (10%)

olive oil for frying

Preparations:

Press and finely chop garlic, and also coarsely chop the cilantro.

Mix all ingredients and knead the dough for a minimum of 5 minutes. If needed, slowly add flour until the dough is no longer sticky.

Split the dough into 7-8 even parts. Put flour on a table and roll each loaf (?) until it is roughly 2-3 mm thick.

Fry each piece in a large, hot pan in plenty of olive oil. They need about 30 seconds on each side.

Pack your naan in a clean dish towel to keep them warm and soft for serving.

[misforgotten2]

Cake failure is the most common cause of domestic disturbances. Right after gum in the hair, and diphtheria.

Needlecraft - The Home Arts Magazine April 1935

[breadbythehour]

Baking Powder or Baking Soda in Bread

Baking soda and baking powder are essential for lifting quick breads in the oven. They give breads their fluffy, porous texture. But should you use baking powder or baking soda for your next recipe? Are they interchangeable? Let’s take a look at the difference between the two and how they affect your quick bread.

A Closer Look at Baking Soda

Baking soda is the common name for the chemical leavener sodium bicarbonate. It has a variety of uses from cleaning clothes to easing heartburn to treating bug bites. When combined with an acidic ingredient, baking soda produces a lot of carbon dioxide gas bubbles.

If you add baking soda to a quick bread, the gas bubbles it releases into the batter lifts your bread. When the combination of baking soda and acid combines with heat, proteins in the batter (like eggs) turn rigid. The rigid structure traps the gas and results in a light, fluffy texture. This reaction happens fast and weakens over time. As a result, you should only mix your baking soda into your batter right before you put your bread in the oven.

Baking soda is about 3 to 4 times stronger than baking powder, but only when combined with an acidic ingredient. Without an acid to neutralize, leftover baking soda in your bread will taste metallic and soapy. Consequently, baking soda works best in recipes that use acidic ingredients such as buttermilk, yogurt, lemon juice, cream of tartar, or vinegar.

Not sure how much baking soda to add to your recipes? As a general rule, aim for 1/4 teaspoon of baking soda for every 1 cup of flour.

A Closer Look at Baking Powder

Baking powder uses baking soda has its key ingredient. Many baking powder brands combine sodium bicarbonate with an acidic component (such as cream of tartar) and a starch component (such as cornstarch).

As with baking soda, baking powder also releases gas bubbles into your quick bread, giving it a softer, fluffier texture in the oven. But because baking powder already has an acid to react with, you don’t need to worry about including molasses, cocoa powder, applesauce, or honey to your quick bread recipe to ensure a proper rise.

Not sure how much baking soda to add to your recipes? As a general rule, aim for 1 teaspoon of baking soda for every 1 cup of flour.

What About Double-Acting Baking Powder?

In the past, stores sold two types of baking powder: single acting and double acting. However, double-acting baking powder has long since replaced single-acting products, and you won’t likely find single-acting baking powder on the shelves anymore.

Essentially, double-acting baking powder has two reactions that produce gas. The first reaction occurs whenever dry baking powder combines with a wet ingredient. To maximize the lifting that occurs during this first reaction, you need to add baking powder at the end of your mixing stage and quickly finish your bread.

The second reaction that produces gas occurs when baking powder has access to moisture and heat. Consequently, your bread will still rise in the oven even if you don’t fully capitalize on that first reaction.

Can You Substitute One for the Other?

If you’ve run out of baking powder or baking soda, you could potentially substitute one for the other. However, they are not equal in strength or behave exactly the same, so you’ll have to exercise a bit of caution. Do not assume they are interchangeable.

Using Baking Powder Instead of Baking Soda?

For every teaspoon of baking soda in a recipe, triple the amount of baking powder you use.

1 Teaspoon of Baking Soda = 1 Tablespoon Baking Powder.

And because baking powder has quite a bit of sodium, you’ll need to cut the salt in your recipe by half.

Using Baking Soda Instead of Baking Powder?

You can make your own baking powder if you have baking soda, cream of tartar, and cornstarch.

1 Teaspoon Baking Powder = 1/4 Teaspoon Baking Soda + 1/2 Teaspoon Cream of Tartar + 1/4 Teaspoon Cornstarch

Don’t have cream of tartar? You can still make a baking powder substitute so long as you have an acidic ingredient.

1 Teaspoon Baking Powder = 1/4 Teaspoon Baking Soda +1 Teaspoon White Vinegar (or 1 Teaspoon of Lemon Juice)

Keep in mind that white vinegar or lemon juice can affect the flavor of your food, so you may need an extra tablespoon or two of sugar to compensate.

Want to Learn More?

This post only covers part of what I shared on BreadbytheHour.com. If you want to learn about when to use just baking soda or just baking powder, or if you want to know whether to mix these ingredients with yeast, stop by and read my latest post "Baking Powder or Baking Soda in Bread."

[crim50n-r8er-reblogs]

PEANUT 🥜 BRITTLE 🔨 FROM 1909

When I saw him take a bite, there was only one thing on my mind.

“Oooh~ BIG CRONCH!”

[soothifying-sounds-asmr]

Baking Soda Smoosh by asmr_moongirl

[hecho-a-mano]

PSA on cleaning products.

Whatever you do, never mix cleaning products, they can easily create gases which can easily kill you if you do so

A common example is mixing ammonia (including non cleaning products like urine) and bleach. It will create chloramine gas, which at the very least it can burn up your lungs pretty badly.