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bicarb or baking powder?

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  • Penelope_Penguin
    Penelope_Penguin Posts: 17,288 Forumite
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    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
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • thriftlady_2
    thriftlady_2 Posts: 9,128 Forumite
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    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 :o so I bow to your far superior chemical knowledge Prof Penguin:D
  • Penelope_Penguin
    Penelope_Penguin Posts: 17,288 Forumite
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    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 :o 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 :D

    Penny. x
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • thriftlady_2
    thriftlady_2 Posts: 9,128 Forumite
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    Thanks for that Prof;) I can confirm that baking powder does fizz when acid is added, so please ignore my advice Vikki Louise :o I do think they feel different though, I'm sure I can tell the difference.
  • Penelope_Penguin
    Penelope_Penguin Posts: 17,288 Forumite
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    thriftlady wrote: »
    Thanks for that Prof ;)

    Are you teasing me :naughty: :whistle: :think: :p
    :rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:
  • thriftlady_2
    thriftlady_2 Posts: 9,128 Forumite
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    Penelope_Penguin wrote: »
    Are you teasing me :naughty: :whistle: :think: :p
    No, no! I know you know your chemical stuff, I am showing respect for your knowledge :T:p:D
  • Sublime_2
    Sublime_2 Posts: 15,741 Forumite
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    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
    Artytarty Posts: 2,642 Forumite
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    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.
    Norn Iron Club member 473
  • suzybloo
    suzybloo Posts: 1,104 Forumite
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    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!
    Every days a School day!
  • squeaky
    squeaky Posts: 14,129 Forumite
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    edited 11 September 2011 at 6:45PM
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    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
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