Holiday baking is on many of our minds this time of the year. Through the years
of my training, I have seen many different recipes calling for baking soda,
baking powder and yeast all for the purpose of leavening.
Several times the recipe called for "Double-action" baking powder. What is
Double-action baking powder and how is it different than regular baking powder?
Baking powder is only one way of leavening baked goods. Other agents used are
baking soda and yeast. Baking soda acts as a leavening agent when mixed with an
acid such as sour cream, sour milk, buttermilk or citrus juice. Baking soda is
mainly used in cakes that contain cocoa powder or chocolate.
There are three basic types of baking powder. Double-action which releases 1/3
of the carbon dioxide at room temperature and the rest during baking. Tartrate
baking powder reacts quicker, as soon as the liquid is added. Phosphate baking
powder is slower and only heat releases its gases.
Yeast is a tiny living
fungus that thrives on sweetness, warmth, and moisture. Yeast releases gases
that makes bread dough rise, lightening the bread. Yeast not only makes dough
rise, it also works on the gluten in the flour to give it flavor and texture.
The key to using yeast is temperature control. Compressed, fresh yeast should
be dissolved in 100 degrees F to 105 degrees F in milk or water. Dry yeast
should be dissolved in 110 degrees F to 115 degrees F milk or water. When using
the newer types of instant yeasts, follow closely the manufacture's directions.
Happy Baking!!!
Chef Johnny
November 12, 2000
chefjohnny@chefjohnnysproducts.com