baking soda and flour mix on cabbage worms
Mari_88
11 years ago
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ricjo22
11 years agoMari_88
11 years agoRelated Discussions
Baking Soda on Crabgrass
Comments (34)Crab grass does not regrow from a few bits of root left in the soil, but it will grow from seeds that are in that soil. If you burned Crab grass with a torch it would not regrow, although if there were seeds in the soil they may well germinate. Crab grass is an annual thaqt produces one plant per seed and that one plant when killed is dead. If you did have new growth from any roots left in the soil or if a plant did regrow after being torched then you do not have Crab grass....See MorePre-made baking mixes
Comments (12)Here is one I had saved. I haven't tried it yet. It has vanilla powder which I don't think is found so easily, but I would just add vanilla sugar as part of the normal sugar or just leave it our alltogether. Hope this helps, Lisa Multi-Grain Buttermilk Batch Pancake and Waffle Mix Servings: 1 Servings Total Time (median): 0 : 00 Active Time: 0 : 00 * 8 c Unbleached all purpose flour * 1 1/2 c Buckwheat flour * 1 c Corn flour * 2 c White whole wheat flour * 1/2 c Cornmeal, preferable stone * 1/2 c Ground oatmeal * 2 c Buttermilk powder * 5 tb Baking powder * 2 tb Baking soda * 1/2 c Vanilla powder * 1 1/4 c Sugar * 3 tb Salt * 2 tb Malt powder, optional PANCAKES * 1 c Pancake and waffle mix * 1/2 c Water (up to 2/3) * 1 Egg * 2 tb Vegetable oil or unsalted butter Preparation (makes about 5 pounds) In a very large bowl, using a strong wire whisk, blend together all purpose, buckwheat, corn, white whole wheat flours, cornmeal, ground oatmeal, buttermilk powder, baking powder, baking soda, vanilla powder, sugar, salt and malt. Package in required amounts (e.g four to six cups) Pancakes: Stir pancake mix together with water, egg and vegetable oil or butter. Add more water if necessary to make a soft pourable batter. If using as waffle batter, double recipe and follow manufacturers suggestions. Make pancakes in usual fashion. NOTE: For a more convenient mix, you can cut in 1 1/2 cups shortening into the dry mix. Omit oil when reconstituting. You can use solid butter in the dry mix (same amount as shortening) but then the mix must be frozen. Posted to EAT-L Digest 28 Aug 96 From: Pat Belanger Date: Thu, 29 Aug 1996 10:23:31 -0700 Here is a link that might be useful: multigrain baking mix...See MoreSoda -- Baking Powder Questions
Comments (5)Q. Doesn't baking soda need an acid to work? A. Yes. These ingredients/foods are commonly used with baking soda in leavening: citrus, vinegar, cranberries, rhubarb, apples, berries, apricots, orange juice, honey, yogurt, sour cream, buttermilk, bananas, carrots, pumpkin, molasses, cocoa and chocolate (listed in decending order from high acid - pH of 2.0 to lower acid - 6.0). Baking soda is an alkali, or a base, and it reacts with acid to make carbon dioxide. Without acid, baking soda can't properly do its job. But think of it as "lightening" the baked good because of the carbon dioxide, not just leavening, because eggs also contribute leavening. Exception to the rule (isn't there always one!): Occasionally you find a recipe that doesn't contain an acid counterpart. There's still some carbon dioxide produced, just not as "lively". The baking soda that is left unnutralized can have a soapy, bitter taste. That's another reason to sift, or thoroughly mix, dry ingredients together to make sure they are evenly distributed throughout the bulk of the ingredients, and to break up a soda "lump" that can remain because of the quick mixing techniques normally used on chemically-leavened baked goods. The alkalinity can also cause color changes - yellowing the pigments in flour, can accelerate browning, and alter the colors of chocolate and molasses. If the recipe also has cream of tartar in it, that's also an acid that is used to complete the reaction of the soda. -------------------- Q. Doesn't baking soda begin to react with the liquids immediately? A. The liquid ingredients cause the blending of the acid and alkali ingredients in a mixture to create a chemical reaction that makes carbon dioxide. Not just the liquid. If the acid ingredient is a liquid (sour milk, yogurt, etc.,) it is the cause of the reaction. It may take the blending of the dry ingredients into the wet ingredients to perform the reaction. Baking powder reacts once with the liquid, and then again with the heat from the oven (hence, double-acting baking powder). Hence - the tests for activity level of chemical leaveners. You mix soda with vinegar (a liquid acid) to test it's activity level, while baking powder only needs to be tested with hot water. --------------------- Q. Can the batter be frozen in balls if only baking soda is used, or will they go flat when later thawed and baked? A. Generally speaking, you can freeze cookie dough, even when only leavened with soda. Occasionally you find a recipe that doesn't perform as well when the dough is frozen. Eggs also perform part of the leavening. -Grainlady...See MoreRECIPE: Irish Soda Bread Muffins
Comments (2)Ginger, they were similar to a "regular" muffin....See MoreMari_88
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