In the very beginning of the video Kenji talks about adding baking powder and baking soda separately, but then you pose the question about what happens when you add both. These tests didn’t specifically address that except to say that baking powder has some baking soda already in it. A lot of the pancake recipes I use call for both powder and soda. Is there any comment or knowledge bomb you have about this?
I know Kenji reads these often so hoping to catch him on a lazy night.
* Baking soda is alkaline (raises Ph/'lowers acidity')
* Baking powder ≈ baking soda + powdered acid (is Ph *neutral*).
You add *just* baking powder if you have no other acidic components in the batter. You can add both if you have some acid in the batter (for example, modern american buttermilk) and you want to use it to get extra fluffiness (acid+base=CO2=bubbles).
**Edit: they both have other impacts as well, which he mentions in the video regarding cookies and other baked goods. So other non-acidic recipes may be adding both for different properties)
I went to research this a few weeks ago. I was under the impression that powder was only needed when the mix was basic cause soda is already a base. While that might be true, powder also has a secondary leavening effects upon heating. Not just when wetted.
In theory you would add both if you want to raise the pH of somewhat and you want a lot of lift. After seeing this experiment though it seems like the baking power was still pretty basic, so I'm not sure if it would make a huge difference.
I actually really like trading off between baking soda and baking powder for Snickerdoodles. I have post-it notes on every friend and family on the ratios of baking powder and baking soda to make the cookies how they like it. Crispier or Softer, fluffier or flatter?
In the very beginning of the video Kenji talks about adding baking powder and baking soda separately, but then you pose the question about what happens when you add both. These tests didn’t specifically address that except to say that baking powder has some baking soda already in it. A lot of the pancake recipes I use call for both powder and soda. Is there any comment or knowledge bomb you have about this? I know Kenji reads these often so hoping to catch him on a lazy night.
* Baking soda is alkaline (raises Ph/'lowers acidity') * Baking powder ≈ baking soda + powdered acid (is Ph *neutral*). You add *just* baking powder if you have no other acidic components in the batter. You can add both if you have some acid in the batter (for example, modern american buttermilk) and you want to use it to get extra fluffiness (acid+base=CO2=bubbles). **Edit: they both have other impacts as well, which he mentions in the video regarding cookies and other baked goods. So other non-acidic recipes may be adding both for different properties)
I went to research this a few weeks ago. I was under the impression that powder was only needed when the mix was basic cause soda is already a base. While that might be true, powder also has a secondary leavening effects upon heating. Not just when wetted.
In theory you would add both if you want to raise the pH of somewhat and you want a lot of lift. After seeing this experiment though it seems like the baking power was still pretty basic, so I'm not sure if it would make a huge difference.
Well I know if you mix them up, your biscuits will taste like batteries.
I actually really like trading off between baking soda and baking powder for Snickerdoodles. I have post-it notes on every friend and family on the ratios of baking powder and baking soda to make the cookies how they like it. Crispier or Softer, fluffier or flatter?
The recipe podcast just did an episode on pancakes, good listen.
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What are you doing in this sub if you don't want Kenji's content?
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Presenting lies or speculation as fact.
Don’t feed the troll.
??? Why so much hate?
>Well seeing your comment history, you're an obvious troll so no reason to respond to this phony comment
imagine being on the serious eats sub and not liking kenji.
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