I'm looking to get a t-shirt printed with the Calumet Baking Powder Logo on it, but can only find pictures of the cans themselves and not just a high quality image of the logo.
Examples of the logo on a can, can be found here
The reason I want the logo is to make a t-shirt with very subtle reference to Stanley Kubrick's The Shining. If you know where I can get one already made that would be appreciated. Thank you for your help.
He wanted to have self-raising children.
I'm new to making bread and don't have access to yeast however, I have baking powder. After making the dough, do I need to let it sit, like I would with yeast, or can I just throw it in the oven?
Edit: It went pretty well! Not the burger buns I wanted but giant biscuits, so we'll maybe whip up some gravy and turn lemons into lemonade. I'd post pictures but I can't seem to do that in this subreddit for some reason.
Edit 2 subreddit boogaloo: Turns out we have yeast...
Do you guys have a recipe that uses a large amount of both tomato paste and baking powder? I used, like, a tablespoon of each and now I have so much left over.
I'm kind of annoyed, actually. Why would the cookbook ask for these things if I'm not going to use up the entire container? It just seems wasteful.
I'm going to need everyone to pitch in here as I think this post is important enough for over 2,000 3,000 upvotes.
This time I made bread out of All purpose flour using baking powder as leavening agent. Recipe was like 60% hydration and 20 gms of baking powder in 240 gms of flour, 15 gms sugar, 5 gms salt and 10 ml oil yielded this bread with mushy crumb and crust as hard as a rock. The bottom is totally burnt. That explains the hardness of the outer layer of bread but what went wrong into making this I wonder. Let me hear you thoughts.
Also, where do I get said yeast?
If baking powder is made up of baking soda, acid (from what I've read it's cream of tartar), and a third ingredient to keep them from activating in the container (usually cornstarch), then why don't we just use more cream of tartar?
Like if a recipe calls for 1 tsp baking soda, and 1 tsp baking powder. Why isn't it standard to just call for 1.5 tsp baking soda and 0.5 tsp cream of tartar?
As the title says does anyone know where I can source Valrhona/Callebaut products? I’ve tried Central Market, PCC and Whole Foods. Thanks!
I always used Clabber Girl as my baking powder go to, but when I ran out, I purchased Rumford. My cakes began to have a slight indentation in the middle and I thought... it was my oven, it was me (baking while tired), or that I was over mixing the ingredients. I just didn't know what I was doing different as I have never had a problem with my cakes rising before. So... I Google cakes sinking in the middle and one of the responses indicated the baking powder losing its luster. Then I thought... ohhhhh, I am using a different baking powder. So, I was wondering if you have a preferred baking powder? If your cakes sank in the middle, what was the cause? I will be purchasing Clabber Girl today
Would dusting a steak with baking powder improve the maillard reaction similarly to how it works for getting super crispy chicken wings? (Edit: yes, I am able to consistently get a good crust without this, just curious)
I'm planning to test this out as well (and will post results), but I'm curious what y'all think!
Please recommend me some recipes that use baking powder and are cooked on a stove (we don't have any baking equipment yet so, I can't use the oven as of now.) I have a lot of baking powder Idk what to do with it. And I especially suddenly have this immense need to beat some dough up for days now so, it's a bonus if the recipe calls for it lol.
So far, I have done:
- Pancakes/Waffles (usual recipe)
- Pizza Doughs (this recipe on YouTube)
- Donuts (this recipe on YouTube) (I sometimes add nutmeg and drizzle it with syrup, it's good)
- Used it for a batter to cook chicken, tempura, and the like.
Suggestions would be very much appreciated, thank you!
So I am making a cream cheese frosting. First batch turned out great! Wanted to make a second batch but realized I put baking powder in this batch instead of powder sugar! Any idea on if I can save it or just make a totally new batch.
I used this recipe https://sallysbakingaddiction.com/best-gingerbread-cookies/ . Will they be fine, or should I scrap the dough? I'm assuming they will not keep their shape as well but as long as they still taste yummy I'll be happy!
Used a King Arthur no-knead bread recipe and in a lapse of concentration weighed out 14 grams of baking powder and threw it in. It had already sort of incorporated into the flour, so I went "ah, screw it" and added the called-for 14 grams of yeast.
Dough has been in the fridge for about 12 hours, and doesn't look too bad. Any ideas what will happen when I get to the baking stage? 😅
I noticed that some recipes for naan require baking powder and yogurt, and I'm thinking that this is to facilitate some chemical reaction between the acids in yogurt and the baking powder.
I've also noticed some recipes require milk and yeast instead.
So I'm wondering if yogurt is mandatory to use without baking powder and with yeast.
I'm under the impression that the only reason why the recipe calls for yogurt is because baking powder is used. Is this a correct impression?
This time I made bread out of All purpose flour using baking powder as leavening agent. Recipe was like 60% hydration and 20 gms of baking powder in 240 gms of flour, 15 gms sugar, 5 gms salt and 10 ml oil yielded this bread with mushy crumb and crust as hard as a rock. The bottom is totally burnt. That explains the hardness of the outer layer of bread but what went wrong into making this I wonder. Let me hear you thoughts.
