Comments on: Single-acting versus double-acting baking powder https://bakeschool.com/single-acting-versus-double-acting-baking-powder/ A website dedicated to baking and the science of baking Mon, 11 Apr 2022 21:38:30 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Janice https://bakeschool.com/single-acting-versus-double-acting-baking-powder/comment-page-1/#comment-38964 Mon, 11 Apr 2022 21:38:30 +0000 https://bakeschool.com/?p=23313#comment-38964 In reply to Jas.

Hi Jas, Baking powder is formulated to be safe to eat so you should not worry about adding 1 teaspoon of baking powder to a batch of cookie dough.

]]> By: Jas https://bakeschool.com/single-acting-versus-double-acting-baking-powder/comment-page-1/#comment-38930 Sun, 10 Apr 2022 21:10:10 +0000 https://bakeschool.com/?p=23313#comment-38930 Hiya, made some muffins 2 days ago and they all went a little flat…no dome.
I’ve just literally seen and learnt about the double acting powder now scrolling through on the news apps. I was wondering in some of the brands I’ve seen for the uk they have a sodium acid pyrophosphate. What is that? Is it dangerous? And is it ok to consume in baking amounts? Example, if your using a teaspoon of the double acting powder, would that quantity be ok? Thank you. ☺️

]]> By: Janice https://bakeschool.com/single-acting-versus-double-acting-baking-powder/comment-page-1/#comment-33427 Mon, 30 Aug 2021 22:20:29 +0000 https://bakeschool.com/?p=23313#comment-33427 In reply to Jacquelyn.

Hi Jacquelyn, your best bet would be to try baking soda (sodium bicarbonate). But without seeing the recipe, I can't tell you how much to use... I hope this is helpful.

]]> By: Jacquelyn https://bakeschool.com/single-acting-versus-double-acting-baking-powder/comment-page-1/#comment-33249 Sat, 21 Aug 2021 14:46:15 +0000 https://bakeschool.com/?p=23313#comment-33249 I want to make Springerle cookies, but can’t buy heartshorn, and recipe must be gluten free and dairy free. I know dairy (acid) helps with rise, but assume rice milk and soy milk subs will not provide this. Please help, what is the best subs for heartshorn (& ratio) and best dairy subs that will also aid the chemistry to help the raising agent reaction. Thanks.

]]>