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Apr 21, 2008 11:51 AM

What's the Best Baking Powder?

Is Rumford still considered the best? (This is for biscuits, if that matters.)

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  1. 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.

    7 Replies
    1. re: Judi0044

      Rumford. I tuck a paper silica gel pack in the can, because it degrades over time due to humidity.

      1. re: FoodFuser

        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?

        1. re: alkapal

          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.

          1. re: FoodFuser

            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.

            1. re: lupaglupa

              It depends on where you live. If you live in a very humid climate, then it might be worth it.

              1. re: lupaglupa

                the old baking powders used to come in cool round tins. Wish I had one now. I use a small mason jar.

                1. re: toodie jane

                  Rumford comes in a tin. It also has an edge inside to help you level off the measuring spoon.

      2. 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.?

        3 Replies
        1. re: suse

          Rumford has no aluminum phosphate. Definitely my preference, as well.

            1. re: suse

              Well, you could always mix up your own single acting BP from soda and cream of tartar...

        2. I use Rumsford's... if there is any better one available, I haven't heard of it.

          1. I very much dislike the taste of Calumet. Rumsford is much better.

            1. 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......

              1 Reply
              1. re: lupaglupa

                I have used Rumford but presently use Davis. I can't tell the difference. Both do what they're supposed to do.