bicarb or baking powder?

Penelope_Penguin

thriftlady wrote: »

Bicarb will fizz if you add an acid to it-vinegar or lemon juice.

So will baking powder, as it contains bicarb

Penny. x

thriftlady_2

Penelope_Penguin wrote: »

So will baking powder, as it contains bicarb

Penny. x

But doesn't it also contain an acid? I thought adding more acid would in some way cancel out the fizzing effect. But I don't really know what I'm talking about so I bow to your far superior chemical knowledge Prof Penguin:D

Penelope_Penguin

thriftlady wrote: »

But doesn't it also contain an acid? I thought adding more acid would in some way cancel out the fizzing effect. But I don't really know what I'm talking about so I bow to your far superior chemical knowledge Prof Penguin:D

Baking powder does, indeed contain tartaric acid. But neither the acid nor the alkali (bicarb) are activated until liquid is added. I was pondering this, and suspect you can get the baking powder to fizz with just the addition of water. This, after all, is what we do when we add baking powder to cake mix - the liquid in there activates the chemical reaction, to release carbon dioxide, the raising agent

Penny. x

thriftlady_2

Thanks for that Prof;) I can confirm that baking powder does fizz when acid is added, so please ignore my advice Vikki Louise I do think they feel different though, I'm sure I can tell the difference.

Penelope_Penguin

thriftlady wrote: »

Thanks for that Prof

Are you teasing me :whistle: :think:

thriftlady_2

Penelope_Penguin wrote: »

Are you teasing me :whistle: :think:

No, no! I know you know your chemical stuff, I am showing respect for your knowledge :T:p:D

Sublime_2

I've substituted bicarb before, but prefer baking powder. You have to be careful with how much you put in, or it will make things taste a bit salty.

Artytarty

I put a bit ( obviously way too much) bicarb into y last batch of meringues. I read, somewhere on here I think, that it helped .
They were utterly foul! Family all grimaced at each other and asked why they tasted like prawn crackers from the takeaway.
Horrible, horrible.

suzybloo

IS that the same as bicarbonate of soda? I am going to make oatcakes or bannocks as we call them but not sure what they mean by baking soda, or is it baking powder or cream of tartar! :question:
Went to get rough oatcakes today to have with our HM soup and they were over apound for 6, will try making my own, so if anyone has a tried a trusted recipe I would appreciate it too!

squeaky

Baking Soda = Bicarbonate of Soda.

http://www.thelosthaven.co.uk/BSoda.htm

I'll add your query to our main thread (bicarb or baking powder?) later