So if anybody has been wondering, Yes: there is a difference between baking powder in Belgium (bakpoeder) and the standard American or Canadian or English (double acting) baking powder: which is the most commonly used baking powder in American/British baked goods. Baking powder in Belgium contains sodium bicarbonate (bicarbonaat), Disodium pyrophosphate (Dinatriumdihydrogendiphosphat) and corn starch (maiszetmeel), whereas the anglo-baking powder consists of cream of tartar, otherwise known as Potassium bitartrate (tartaar, of Kaliumwaterstoftartraat of wijnsteen), Sodium bicarbonate and corn starch. Verder uitleg in NL hier: nl.wikipedia.org/wiki/Bakpoeder The explanation there tells us that the reaction of bakpoeder leaves extra salt over in the product, which was the problem I had with it before: every cake came out tasting too salty. it also says that self-rising flour contains our version of baking powder: so the simplest way to circumvent this problem is to just use that. However not all recipes call for the same amounts of flour... so, if you need your own (or want to save some money on it), you can either find some cream of tartar and make your own with the recipe below, or go for convenience and order baking powder from amazon.co.uk It is possible that specialty baking shops carry the anglo-version, however I have found it in Chinese supermarkets and I know you can get cream of tartar in wine making supply shops and probably professional baking/cooking stores. To make your own 1 teaspoon of baking powder, mix 1/4 teaspoon (koffielepel) baking soda with 1/2 teaspoon cream of tartar and 1/4 teaspoon cornstarch. Enjoy your cakes etc!
Posted on: Sun, 29 Jun 2014 16:46:02 +0000
Recently Viewed Topics
© 2015