Tag Archives: baking powder

Baking Information to Keep You Company

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

This is a hard time for many of us.  A naturally gregarious people have been sequestered and cut off from each other.  It’s hard.  But it needn’t be depressing.

Almost everyone I know seems to be cleaning in these early days.  I’m not sure what that says about my friends but be that as it may, it’s not a bad idea.  I’m doing some of that too.  I have two pieces of furniture I have been trying to treat with Liquid Gold forever and this just might be my chance. Continue reading

How to be a Better Baker

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

How to be a Better BakerBecoming a better baker depends upon understanding the ingredients that go into baking.  On my blog, I have a Baking Information tab on the navigation bar that has loads of information to help you become that better baker.

Each of these posts goes into in-depth discussions of its particular topic to help you understand their importance.

There are many more topics in the  Baking Information section and I will be featuring some of them in later blogs.  In the meantime, I hope some of these will interest you and help you become that better baker. Continue reading

Vanilla Wafers and a Tale of Two Leavening Agents

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Vanilla WafersIf you read this recipe for Vanilla Wafers really early, please check again as some of the instructions have changed.  

In the States, we generally use baking powder or baking soda for chemical leavening agents. I used baking powder on my way to homemade vanilla wafers.  But something strange happened.

I made the first batch and they pretty much looked like vanilla wafers.  They were the right size, slightly rounded on top and uniform, everything a vanilla wafer should be.  But when I tasted one, it seemed a bit flat and not as crispy as the bought ones.  I suppose this is the time to tell you I love vanilla wafers.  Mostly just out of the box.  Mike does too so you might find them in my pantry from time to time. Continue reading

Cocoa Fundamentals Natural vs. Dutched

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Cocoa Fundamentals Natural and DutchedOne of my readers and I got into an interesting conversation about the fundamentals of cocoa. It dawned on me I don’t have a post about the difference between the dutched and non-dutched or natural cocoa.  They can be confusing but understanding them will help.

In a single sentence, the difference between the two is the natural cocoa is acidic and the dutched cocoa isn’t. However, there is more to know than that. Because of the acid content or lack of it, which leavening is used makes all the difference. Continue reading

Baking Powder vs. Baking Soda, Where and When to Use Which

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Baking Soda and Baking PowderI didn’t become interested in baking or cooking until after I was married.  Baking Powder vs. Baking Soda, Where and When to Use Which didn’t begin to occur to me.

But when I did become interested in baking, one of the most confounding elements was baking powder vs baking soda and which to use where. I knew nothing of the science of baking and in that day (a looooong time ago) it wasn’t so easy to find such information (no internet, no baking science books).  When my interest became more than a hobby and I started writing about food, I developed everything on a trial and error basis.  I can’t tell you how glad I am I don’t have to do that anymore!

Both baking powder and baking soda belong to the leavening family.  This family also includes, ammonia, yeast, steam and air.  All of these help a product, with the addition of heat, have a more desirable texture.  Without one of these, our products would be dense and flat.  However, they do not all work the same and are not interchangeable. Continue reading