Baking Powder

Double-acting is the most popular kind of baking powder. It reacts first with liquids and then with heat during baking. Because baking powder, over time, looses its ability to leaven baked goods, use it before the expiration date on the can.

• You can substitute 1/2 teaspoon of cream of tartar and 1/2 teaspoon of baking soda for 1 teaspoon of baking powder.
• To determine if baking powder is still active, add 1 teaspoon to 1/3 cup of hot water. If it bubbles vigorously, its still active and will give good baking results.

Baking Soda

Baking soda reacts instantly with liquids and acidic ingredients such as molasses, sour cream and buttermilk. Baked goods with baking soda should be baked as soon after the liquid is added as possible. When an acid isn't included in the recipe, cream of tartar is sometimes used.

Flavorings

For best results, extracts and flavors should be added to ingredients at room temperature, or once a dish (such as custard or frosting) has been removed from the heat.

• Extracts and flavors: There are scores of extracts and flavors that can be added to baked goods, such as almond, lemon, mint, rum and orange. These extracts or flavors may be used in place of liqueurs, although the flavors may not be as true or intense. The most popular extract is vanilla. Pure vanilla extract is made from vanilla beans and alcohol. Imitation vanilla is made of synthetic flavors and coloring; it is about half as expensive as vanilla extract and may leave an unpleasant aftertaste.

Flour

Flour provides the structure for baked goods. It is the finely ground meal produced during the grinding of various edible grains. The most common flours are made from hard and soft wheat, blended during milling to produce different kinds of flour.

Flour is enriched to restore the natural iron and B vitamins that are lost during milling. Enrichment causes no change in the flours taste, color, texture, quality or caloric value.

Flour may be bleached or unbleached. Bleached flour goes through an aging process, which improves its baking performance and whitens the flour. Unbleached flour is allowed to age naturally, and is creamy-white in color. Bleaching does not affect the nutritional value of flour.

Todays flour is pre-sifted more than 100 times during milling, so it is no longer necessary to sift it before measuring.

Store flour in an airtight container in a cool, dry place. It also may be kept in the refrigerator or freezer; just let it warm to room temperature before using. All-purpose and bread flours should be used within 18 to 24 months of purchase; self-rising flour should be used within 12 to 18 months. Because whole grain flours contain fat from the wheat germ, they become rancid more quickly and are best stored in the refrigerator or freezer. Use them within 1 year.

There are a number of different types of flour. Be sure to use the type specified in the recipe.

• All-purpose: Milled from the inner part of the wheat kernel, it contains a blend of hard and soft wheat. This versatile flour is appropriate for all uses and is available bleached or unbleached. Our recipes have been developed with bleached all-purpose flour but unbleached flour can be substituted.

• Bread: Especially milled for baking with yeast, this flour contains more protein, which gives the bread structure and increases the elasticity of the dough, resulting in loaves with higher volume.

• Cake: Made from soft wheat, it produces tender, delicate cakes.

• Cracked wheat: In this flour, wheat kernels are fractured but not finely ground during milling. The flour contains chunks of the cracked kernel, giving baked products a coarser, crunchier texture.

• Rye: Medium (the most common), light and dark rye flour are available. Because rye flour has less baking strength than all-purpose or bread flour, it should be used in combination with them.

• Self-rising: Baking powder, which makes baked goods rise, and salt are added during milling. One cup contains 1-1/2 teaspoons baking powder and 1/2 teaspoon salt. It is especially suited for biscuits, muffins, light cakes and pastries. It is not recommended for popovers, egg-leavened cakes, and chocolate recipes, rich bar cookies or yeast breads. It is available bleached or unbleached.

• Whole wheat or graham: Milled from the entire wheat kernel, it has a higher nutritional value and contains more fiber than other flours. Baked products have a heavier, more compact texture. Because whole-wheat flour has less baking strength than all-purpose flour, it should be used in combination with all-purpose or bread flour.

Milk Products

Milk is a common liquid used in baking to moisten ingredients. It affects the consistency of the batter or dough. Use only the freshest milk and dairy products.

There are a number of milk products. Be sure to use the type specified in the recipe.

• Buttermilk: Despite its name, buttermilk contains no butter. It is skim milk that has had bacteria cultures added to thicken it and give it a tangy flavor.

• Evaporated: This is whole milk that has been cooked to reduce the water content and is available in cans. It can be used as is, or reconstituted by adding 1/2 cup water to 1/2 cup evaporated milk to make 1 cup. It also is available as evaporated skimmed milk.

• Half-and-half: This milk contains 12% butterfat

• Regular: this includes whole, 2%, 1% and skim. Milk containing differing percentages of butterfat may be used interchangeably in most recipes.

• Sour cream: Dairy sour cream is 18 to 20% fat, although low (light) and nonfat options are now available. Always use the type specified in the recipe. The milk has been treated with a lactic acid culture, which gives sour cream its characteristic tang and thick texture. Sour cream will curdle if it becomes too hot. Always add sour cream at the end of the cooking time and heat it only until it is warm, not hot. Never boil dairy sour cream.

• Sweetened condensed: This is milk that has been cooked to reduce the water content and has sugar added. This process makes the milk very sweet and thick. Do not substitute it for evaporated milk.

• Whipping cream: This is milk that contains from 32% (light) to 40 % (heavy) butterfat. The high butterfat content allows it to be whipped, double in volume. Sugar is often added to whipped cream when it is used as a dessert topping.

• Yogurt: Yogurt is made from milk ranging from skim to half-and-half, which affects its fat content. The milk is treated with bacteria culture, which gives yogurt its tangy taste and thick texture. Yogurt adds flavor and moistness to recipes.

Sugar and Sweeteners

Sugar and sweeteners flavor and tenderize baked goods and give them a golden brown crust.

Sugar is processed from either sugar cane or sugar beets. For most baking recipes, there is no difference in quality or performance between cane or beet sugar. However, if a recipe involves melting or caramelizing sugar, cane sugar seems to melt more readily than beet sugar.

Sugar should be stored in an airtight, moisture-proof container to prevent lumping.

There are a number of types of sugars and sweeteners. Be sure to use the type specified in the recipe.

• Brown sugar: This is cane or beet sugar which contains some molasses, making it moist and firm. Both light and dark brown sugar are available. Dark brown sugar has a slightly stronger flavor because it contains more molasses. Brown sugar should be stored in a tightly sealed glass or plastic container in a cool, dry place to prevent it from drying out. To soften brown sugar that has dried out, add a piece of apple (placed in an open plastic bag) to the storage container. Seal tightly; remove the apple after two days.

• Corn syrup: This is a thick, sweet syrup available in two forms: light or dark. Dark corn syrup has a stronger flavor and is dark in color.

• Granulated sugar: This is a refined, white, all-purpose sugar from which all the molasses has been removed.

• Honey: This is a very sweet, thick liquid made by bees from flower nectar. It contributes sweetness, moisture and a distinct flavor to baked goods. Use regular honey, not whipped, in recipes. If honey crystallizes, place the open jar in a pan of hot water until the honey turns liquid again.

• Molasses: This is a by-product of the sugar refining process and is available in three forms: light, dark and blackstrap. Light molasses is lightest in color and flavor; dark has a rich flavor; and blackstrap has a bitter flavor unsuitable for most baking.

• Powdered sugar: Also known as confectioners sugar, it is finely ground sugar, which contains cornstarch for ease of mixing and blending. It may need to be sifted to remove lumps.

• Superfine sugar: This is sugar that is granulated to the finest crystals. It is ideal for making meringues and cakes.