Comments on: Marketman’s Quick Tip # 6 — “Active Baking Powder and Baking Soda”

By: Footloose

Footloose — Sat, 16 Jun 2012 14:31:51 +0000

I received a half a kilo sample of instant dry yeast from a bakery show once and stored it in a Tupperware container. It went dead after three years. I then spread it on a cookie sheet lined with paper and baked it at 300 degrees F for 10 minutes and used it as dough relaxer for rolled out and laminated dough such as for puff pastry and croissant.

By: Vettievette

Vettievette — Sat, 16 Jun 2012 07:45:09 +0000

I’ve also found that 1 tsp baking soda to 1 litre of water is a great way to get pesticides, etc. off my veggies and fruit vs. just running them under the faucet.

@Corrine and Mimi: as for yeast, I put mine in a mason jar and stick it in the freezer. It lasts quite long this way.

By: Mimi

Mimi — Sat, 16 Jun 2012 05:04:33 +0000

corrine: I buy the 4 oz jar of Fleischmann’s dry active yeast here. I make bread at least once a month, so the jar is empty less than 6 months. After opening the jar, I put the whole jar inside a ziplock bag and remove all the air before zipping and I do keep it in the fridge. It is fresher compared to having the jar just in the pantry. I also proof the yeast in warm water to see if it foams in 10 minutes. As for expiry, I would do the proof test first, and as long as the yeast foams it is good to use.

By: corrine

corrine — Fri, 15 Jun 2012 14:38:17 +0000

Mimi, how long does your yeast last? It’s a problem in the Philippines because I rarely see small packets of yeast in the groceries. After opening, I put the rest in a bottle and store in the fridge. Usually I can’t finish a box so I end up throwing it after a short time in the fridge. Sayang!

By: Korat Farang

Korat Farang — Fri, 15 Jun 2012 11:12:13 +0000

Thanks for the tip on how to test to see if the stuff is still active. I didn’t even know it could go dead! I learned something today.

What is the difference between baking powder and baking soda?

By: Mimi

Mimi — Thu, 14 Jun 2012 23:57:24 +0000

ted: I don’t think so. Just get another box specifically for baking/cooking. I would also put the opened baking soda box for cooking/baking in a zipbag to keep it fresh. Do this also for yeast.

By: ted

ted — Thu, 14 Jun 2012 18:19:06 +0000

@EJ, I also put a box baking soda in my fridge to get rid of the stale smell. Question is, can this still be used for baking?

By: PizzaBoy

PizzaBoy — Thu, 14 Jun 2012 05:13:47 +0000

Have you guys tried baking a waffle? hehe. why don’t you guys try this recipe. hehe

WAFFLE

Ingredients
• 3 large eggs, separated
• Pinch cream of tartar
• 1 cup buttermilk
• 1/2 teaspoon vanilla extract
• 2 tablespoons butter plus 1 tablespoon, melted
• 1 cup unbleached all-purpose flour
• 3 tablespoons brown sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
Strawberry Sauce:
• 1 quart strawberries, hulled and sliced
• 1/4 cup sugar
• 1/4 cup water
• 1 lemon, zested and juiced
• 1 tablespoon cornstarch
Directions
Powdered sugar, for topping
Beat the egg whites and cream of tartar with a hand mixer until stiff peaks appear.
In a bowl, whisk together the egg yolks, buttermilk, vanilla and 2 tablespoons melted butter.
Into a large bowl stir together the flour, brown sugar, salt, baking soda, baking powder and cinnamon.
Combine with the wet ingredients and mix until incorporated. Fold the whites into the batter, gently.
Grease the waffle iron with a small amount of melted butter and heat the waffle iron according to the manufacturer’s instructions.
Ladle batter onto the waffle iron and cook until golden brown, about 3 1/2 to 5 minutes. Repeat with the remaining batter.
For the strawberry sauce:
In a small pot over medium heat, combine the strawberries, sugar, water, lemon zest, lemon juice and cornstarch. Bring to a simmer and whisk gently until mixture thickens slightly.

I wish I could show you some pics. :) can’t post some pictures here

By: Pink Carnations

Pink Carnations — Thu, 14 Jun 2012 04:15:42 +0000

Thanks lots for the tip Marketman!!

By: Mimi

Mimi — Thu, 14 Jun 2012 02:55:40 +0000

I agree with Footloose that the smaller packet of baking powder is a better buy. I took a smiling pau class before and the Chinese teacher said that double action baking powder is best for steamed pau (rather than just baking powder).