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Baking soda, or baking powder?
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  1. #1
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    Baking soda, or baking powder?

    I understand the difference between soda and powder, what I don't understand is how they are used in a few recipes that I am playing around with. I am making waffles using almond flour instead of wheat flour. Most of the recipes that I find use baking soda, butt one uses both. It seems to me that just using baking powder would make the most sense. I am not seeing the acid component that soda would require. Is using both a belt and suspenders sort of thing?
    And how much powder, if used, would be appropriate for 2 cups of almond flower?
    I eagerly await elucidation from the baking gurus!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

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    Senior Member Von blewitt's Avatar
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    I'm no baking guru, but I think the tartaric acid in baking powder helps with the rise, but too much can leave a metallic taste in the finished product. Maybe adding only baking soda and a squeeze of lemon or a splash of buttermilk might yield a similar result?
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

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    Lemon would probably work with the flavor profile. My powder has monocalcium phosphate, how does that differ from tartaric acid? (As far as flavor is concerned?)
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

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    "Both baking powder and baking soda are chemical leavening agents that cause batters to rise when baked. The leavener enlarges the bubbles which are already present in the batter produced through creaming of ingredients. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening."

    http://askville.amazon.com/recipes-b...questId=677591

    Forget the lemon juice, Spike.

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    Senior Member Von blewitt's Avatar
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    Thanks Rick, sorry for the Bum steer Spike
    I'll stay out of the pastry kitchen
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

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    Thanks for the link! I should have been able to find that myself, butt as I didn't I appreciate the help. Now I have a better understanding of the system and will make some waffles tomorrow. These are really good, by the way!
    P.S. I didn't realize that honey was acidic!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

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    Senior Member Lucretia's Avatar
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    Recipe?
    Now is not the time to bother me. And it's always now. Wiley Miller

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    Thanks Rick. I've always wondered that myself and never thought to like... look it up.

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    Yeast waffles are my favorite, no need for Powder or soda

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    I always use baking powder in my waffles and pancakes, not soda. Hmmm...

    -AJ

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