Comments on: Make your own baking powder & self raising flour https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/ The place for the ambitious home baker Mon, 22 Apr 2024 11:42:44 +0000 hourly 1 By: Weekend Bakers https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-657935 Mon, 22 Apr 2024 11:42:44 +0000 http://www.weekendbakery.com/?p=6157#comment-657935 In reply to Cecelia Tkach.

Thank you Cecelia,
We think it could also be different from one country to the next. For us this method is still very much cheaper but the main reason will always be to avoid the ingredients we do not want in our bakes.

Enjoy your baking 🙂

]]> By: Cecelia Tkach https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-657925 Thu, 18 Apr 2024 01:53:37 +0000 http://www.weekendbakery.com/?p=6157#comment-657925 How can it be cheaper to make at home? It’s great to have the recipe for emergencies but not to make it all the time. An 8 ounce can of double baking powder is $1.98 while 1.5 ounces of Cream of Tartar is $2.99, corn starch (cheap) baking soda cheap as well but it’s the cream of tartar that makes this product expensive to make all the time. Thank you for recipe.

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-656117 Mon, 06 Jul 2020 12:33:14 +0000 http://www.weekendbakery.com/?p=6157#comment-656117 In reply to Albert Sidambe.

Hello Albert,
Sorry, we do not have this, because the ingredients you need for it are not something we like to use and we are also not sure you could even buy them.

]]> By: Albert Sidambe https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-656099 Sat, 04 Jul 2020 10:51:34 +0000 http://www.weekendbakery.com/?p=6157#comment-656099 Hie, pliz help me with double acting baking powder recipe

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-655774 Thu, 04 Jun 2020 07:06:51 +0000 http://www.weekendbakery.com/?p=6157#comment-655774 In reply to Pertunia Silempa.

As a rule of thumb for your baking you add 1 gram baking powder to 25 grams of flour used.

]]> By: Pertunia Silempa https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-655770 Wed, 03 Jun 2020 15:24:25 +0000 http://www.weekendbakery.com/?p=6157#comment-655770 In reply to Weekend Bakers.

how much of SAPP can i use for every 25g of flour

]]> By: Pertunia Silempa https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-655769 Wed, 03 Jun 2020 15:22:37 +0000 http://www.weekendbakery.com/?p=6157#comment-655769 how much of SAPP can i use for every 25 grams of flour

]]> By: Pertunia Silempa https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-655768 Wed, 03 Jun 2020 15:22:07 +0000 http://www.weekendbakery.com/?p=6157#comment-655768 In reply to Weekend Bakers.

how much of SAPP can i use for every 25 grams of flour

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-649771 Tue, 04 Apr 2017 17:58:11 +0000 http://www.weekendbakery.com/?p=6157#comment-649771 In reply to Lucas Miller.

Hi Lucas,
We understand your problem in finding a solution for this. The baking powder we suggest here is single acting but not in the way you are looking for (it gives a chemical reaction and not the temperature reaction you need).
Maybe you could find some advice via this link: blog.kingarthurflour.com/2016/…ke-scones/

Hope you find the perfect way. Good luck with your bakery!

Ed & Marieke

]]> By: Lucas Miller https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-649745 Thu, 30 Mar 2017 10:35:56 +0000 http://www.weekendbakery.com/?p=6157#comment-649745 Hoi,
i work in an organic bakkery in Utrecht. we make a large volume of scones every morning.
They are lovely and fresh but the time it takes to make them every day considerable. I’ve looked into making enough for the whole week and freezing the raw dough. At the moment that isnt possible because, i think the bakpoeder we use is double acting, it reacts to quickly with the wet ingredients. the result is flat, lifeless scones. I was just wondering if you had any suggrstions, from what i understand i need to slow acting bakpoeder? one that reacts only when heat is introduced. Might that be the solution ?
Any advice would greatly be appreciated.
Thanks
Lucas

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-649399 Tue, 31 Jan 2017 17:52:46 +0000 http://www.weekendbakery.com/?p=6157#comment-649399 In reply to fanuel chabikwa.

Glad you find it useful Fanuel.

]]> By: fanuel chabikwa https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-649360 Fri, 27 Jan 2017 14:05:57 +0000 http://www.weekendbakery.com/?p=6157#comment-649360 l like your advice towards baking

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-136468 Mon, 16 Sep 2013 17:50:50 +0000 http://www.weekendbakery.com/?p=6157#comment-136468 In reply to Shazia Ansari.

Thank you very much for your kind words Shazia!

Happy Baking,

Marieke

]]> By: Shazia Ansari https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-135323 Fri, 13 Sep 2013 19:53:51 +0000 http://www.weekendbakery.com/?p=6157#comment-135323 Very good information. I googelled for a recipe and got to your website. The way you are explaining things is indeed helpful for people like me who have just started baking. I am throwing away all ready to use cake boxes and will rely on good informative website like yours. Many thanks for your input and ideas. Best Regards.

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-75843 Tue, 19 Feb 2013 07:58:28 +0000 http://www.weekendbakery.com/?p=6157#comment-75843 In reply to Sylvia Vervest.

Same over here! Thank you so much for liking what we do.
Have fun with making the baking powder.

Marieke

]]> By: Sylvia Vervest https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-75222 Sat, 16 Feb 2013 08:50:52 +0000 http://www.weekendbakery.com/?p=6157#comment-75222 Over the past year we have stopped useing as much processed stuff as we can (not that we used much before) and make as much of our food ourselves. At first I thought why would I make my own baking powder, then I read the piece above and now I know why. You just don’t think that someting so innocuous as Baking Powder would have anything but the basic stuff needed to do the job of a raising agent and I must admitt I just did not think to look at the ingredients (which is funny because I normally do) So I will be useing your home made recipe from now on. I tend to use your site a lot and just when I think I’ve discovered everything a little gem like this pops up. Thanks again.

Sylv

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-64584 Tue, 01 Jan 2013 17:24:15 +0000 http://www.weekendbakery.com/?p=6157#comment-64584 In reply to Freddy Bach.

Hello Freddy,
You can find it in the instructions above, on average you need 1 g baking powder for every 25 g flour. So this means that for 1 kilo flour you would need 40 g baking powder. Good luck with it and happy baking and a happy New Year!

Marieke

]]> By: Freddy Bach https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-64499 Tue, 01 Jan 2013 10:26:30 +0000 http://www.weekendbakery.com/?p=6157#comment-64499 Hi, can you tell me how much baking powder is there i 1Kg. flower, to make my ovn self rising flower?

Thank you

]]> By: Buttermilk raisin cake | grown to cook https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-17092 Mon, 19 Mar 2012 11:59:25 +0000 http://www.weekendbakery.com/?p=6157#comment-17092 […] contains some baking soda too. I found this excellent site that gives a great baking powder recipe: www.weekendbakery.com/posts…ing-flour/ So probably, if yours is pure cream of tartar, adding 1 tsp baking soda and 2 tsp cream of tartar […]

]]> By: Weekend Bakers https://www.weekendbakery.com/posts/my-own-baking-powder-self-raising-flour/comment-page-1/#comment-8817 Thu, 20 Oct 2011 13:58:06 +0000 http://www.weekendbakery.com/?p=6157#comment-8817 Hello Hanaa,
You can find a lot of information about baking powder and the workings of it in a book called “How baking works’ by Paula Figoni. I understand a bit how it works. Next to the baking soda you would need an acid that is slow acting or gradually releasing to react in stages with the baking soda to get a good lift during baking and at higher temperatures. The best acid types for this job are either the SAS (sodium aluminum sulfate) or the SAPP (sodium acid pyrophosphate) both best when used in combination with MCP (monocalcium phosphate, which is fast acting) or cream of tartar (also fast acting). I do not like the aluminum for obvious reasons and the SAPP is the one that is described as possibly causing kidney damage plus it has an ‘unpleasant chemical aftertaste’ according to the book. by Mrs. Figoni. Next to this I would not know how or where to get SAPP, SAS or MCP, so I will stick to my single action home made stuff I guess, because it works fine for me.

Happy (single or double acting 😉 baking!

Marieke

]]>