Flours and baking powders

Flours and baking powders

What is baking powder?

Baking powder or cake yeast is a dry chemical leavening agent used in baking and pastry making. It is a mixture of baking soda, cream of tartar and cornstarch. 

Why do I need baking powder in my recipes?

Baking powder is a leavening agent, which means that it helps baked goods rise. When baking powder is mixed with wet ingredients, it forms carbon dioxide bubbles. These bubbles help the dough rise and give it a light, airy texture. Baking powder is also used to improve the texture and flavor of baked goods.

How do I use baking powder in my recipes?

Cake yeast is usually used in combination with other leavening agents, such as baking soda. It is usually mixed with wet ingredients, such as milk or water, before being added to the batter. Baking powder can also be used in combination with other dry ingredients, such as flour.

What are the common substitutes for baking powder?

If you can't find baking powder, you can use baking soda as a substitute. Baking soda is a leavening agent that is used to produce carbon dioxide. However, it should not be used alone as a substitute for baking powder.

What is baker's yeast?

Bakers yeast is a type of yeast used in bread making. It is a single-celled fungus that grows on a starch medium. It is used to make bread rise and to produce carbon dioxide, which makes the bread rise. Bread yeast is available in dry and fresh forms. The dry form is a powder that is usually diluted in hot water (not boiling!) to wake up the yeast. Then it is mixed into the preparation before baking. 

Fresh yeast is a single-celled living organism (fungus) that is used to make bread rise. You can find it in a slightly crumbly cube. It should be activated 10-15 times by diluting it in a warm liquid.

What is the difference between dry and fresh baker's yeast?

Fresh yeast contains about 30% dry matter and is either pressed into blocks or sold as yeast crumbs. Dry yeast, also called instant yeast, is a natural, living yeast in dried form.

Generally, you will need to use 2 to 3 times more fresh yeast than dry yeast. 

Good to know!

Salt tends to cancel out the properties of the yeast. Be careful not to put them in direct contact.