511483 Mon Apr 21 11:51:08 -0700 2008 25 31 Home Cooking 0 3615392 Is Rumford still considered the best? (This is for biscuits, if that matters.) Mon Apr 21 11:51:08 -0700 2008 10134 David Kahn 1 3616536 I've found it doesn't matter as long as it's fresh - that's been the operative in all the years I've been baking. Mon Apr 21 16:27:31 -0700 2008 3615392 173206 Judi0044 2 3617523 Rumford. I tuck a paper silica gel pack in the can, because it degrades over time due to humidity. Mon Apr 21 23:15:23 -0700 2008 3616536 17562 FoodFuser 3 3635613 very cool tip, food fuser (drier cousin of sponge bob!) that is a great use for those packets that i usually just throw away! now i will think of repurposing them in lots of ways. would a packet be fine for salt shaker, too? Mon Apr 28 05:24:33 -0700 2008 3617523 105717 alkapal 4 3636649 I still use white rice in the salt shaker, because it gets constantly agitated. The silica gel packs are for stationary jar storage: dried mushrooms, pasta, nori, home-dried onions, and dried chili pods. You can zap the gel packs in a microwave in 20 second pulses to dry them out and restore their dessicating power. Thanks for this thread, folks. It has prompted me to also put the can of Rumford into a small screwed top jar, for further protection against the upcoming humidity. Mon Apr 28 10:38:40 -0700 2008 3635613 17562 FoodFuser 5 3637576 The Baker's Catalog sells a tin with a glass top expressly for storing baking powder. I've been wondering if it was worth it. Mon Apr 28 14:13:06 -0700 2008 3636649 85539 lupaglupa 6 3638636 It depends on where you live. If you live in a very humid climate, then it might be worth it. Mon Apr 28 20:33:29 -0700 2008 3637576 138816 jlafler 6 3693985 the old baking powders used to come in cool round tins. Wish I had one now. I use a small mason jar. Fri May 16 11:33:54 -0700 2008 3637576 11234 toodie jane 7 3694608 Rumford comes in a tin. It also has an edge inside to help you level off the measuring spoon. Fri May 16 14:11:32 -0700 2008 3693985 10285 Candy 1 3616609 I actually use a German baking powder called Weinstein - it's phospate-free and doesn't have that weird aftertaste. Haven't been able to find it in the States though. Does anyone know of a phosphate-free baking powder in the U.S.? Mon Apr 21 16:59:33 -0700 2008 3615392 26542 suse 2 3617359 Rumford has no aluminum phosphate. Definitely my preference, as well. Mon Apr 21 21:12:46 -0700 2008 3616609 10074 Caitlin McGrath 3 3617794 No, but calcium acid phosphate. Tue Apr 22 05:27:21 -0700 2008 3617359 26542 suse 4 3638605 Well, you could always mix up your own single acting BP from soda and cream of tartar... Mon Apr 28 20:20:02 -0700 2008 3617794 10074 Caitlin McGrath 1 3616615 I use Rumsford's... if there is any better one available, I haven't heard of it. Mon Apr 21 17:01:03 -0700 2008 3615392 52499 ChefJune 1 3617201 I very much dislike the taste of Calumet. Rumsford is much better. Mon Apr 21 20:13:34 -0700 2008 3615392 14803 bakergal 1 3617815 Another vote for Rumsford - ever since I worked as a baker and my boss pointed out the metallic taste of most baking powders I have used Rumsford. Sometimes I get commercially baked things and can't eat them due to the taste! Probably in my head as the amounts are so small...... Tue Apr 22 05:37:32 -0700 2008 3615392 85539 lupaglupa 2 3617859 I have used Rumford but presently use Davis. I can't tell the difference. Both do what they're supposed to do. Tue Apr 22 06:00:46 -0700 2008 3617815 75332 Gio 1 3618297 I like Rumsford because it doesn't have the aluminum. I can really taste the aluminum in the other stuff. It is supposedly double-acting (starts rising on contact with moisture and again in the oven with heat) but supposedly rises more in the first phase and less in the oven. I didn't know this until recently. Thought the different kinds acted the same. Here's what the company says itself: "As an all-phosphate baking powder, Rumford Baking Powder does not contain any aluminum. This property makes it somewhat faster acting than typical double-acting baking powders. You’ll still see a boost of leavening in the oven, but most of the reaction occurs in the mixing bowl. While this makes a more delicate crumb structure in the finished product, do not dawdle. You’ve got to work quickly for best results." Even though they act a little differently, I would stick with Rumsford for better taste. Tue Apr 22 08:07:52 -0700 2008 3615392 123744 karykat 1 3618321 You will get a lot of individual opinions, but after a Google search, I couldn't find any reviews of baking powder brands. Tue Apr 22 08:12:22 -0700 2008 3615392 126101 Antilope 1 3618477 Epicurious has a recipe for baking soda - 2 parts cream of tartar to 1 part baking soda, sifted together well. Tue Apr 22 08:50:16 -0700 2008 3615392 106372 Grape Nut 1 3635616 somewhere else on chow, people were lauding clabber girl. i bought some, but haven't used it yet. opinions? also, if it is unopened, does it still age to ineffectiveness? Mon Apr 28 05:28:52 -0700 2008 3615392 105717 alkapal 1 3637369 Rumford, Calumet and Clabber Girl are all made by the same company in Terre Haute, IN. Rumford is thier best with the highest carbon dioxide yield. CG the lowest. Though I keep min tightly covered, I use Damon Lee Fowler's suggestion that you shake the tin well before using. I just stir it up from the bottom. It helps to keep the raising power more even. In foods class in college many years ago our prof. made us bake identical recipes side by side by side trying each baking powder. The differences were significant and the muffins we baked with Rumford had better flavor too. Mon Apr 28 13:29:06 -0700 2008 3615392 10285 Candy 2 3637388 Thanks for that - I'd read your tip elsewhere about stirring it up, and that makes perfect sense. Mon Apr 28 13:31:31 -0700 2008 3637369 10985 MMRuth 2 3638642 Interesting. Good tip about stirring the powder. The other thing I do to minimize any metallic/bitter flavor is sift the baking powder through a very fine strainer when I add it to the other dry ingredients. I don't usually sift other dry ingredients, but breaking up any lumps of baking powder (or baking soda) is essential. Mon Apr 28 20:38:42 -0700 2008 3637369 138816 jlafler 1 3637427 To make your own baking powder combine 1/2 teaspoon cream of tartar and 1/4 teaspoon baking soda. This is equivalent to 1 teaspoon of commercial baking powder. Mon Apr 28 13:39:29 -0700 2008 3615392 28006 Jennalynn 2 3696485 I just used my homemade baking powder in pancakes (used 4 tsp. and not buttermilk pancakes) and it worked beautifully. It does not have a metalic taste like commercial baking powder. Sat May 17 10:34:28 -0700 2008 3637427 15457 peppatty