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Old 01-26-2006, 07:26 PM   #1
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Question Baking Powder

I just moved to Canada from the United states, and the Baking powder I was always used to was listed as double acting baking powder, and in Canada ALL I can find is single acting baking powder... what do I do now for the recipes that call for double acting. I know there is gonna be a difference, cause the recipes say don't use single acting. Ick Help!

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Old 01-26-2006, 07:31 PM   #2
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I suggest you order some baking powder on line from the U.S. I've done that with several things I can't find locally. Just do a Google search.
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Old 01-26-2006, 08:02 PM   #3
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AmericanSpice.com is a great place for hard to find (and the easy ones too!) spices and ingredients. My grandmother used to make chocolate ammonia cookies that were to die for but the pharmacies stopped carrying baking ammonia years ago so they were a no go for many a Christmas. I stumbled on this site in my search and was very happy with their service - reasonable prices and good amounts.
Just one of many places out there I'm sure!
Good Luck!
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Old 01-26-2006, 08:11 PM   #4
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Thanks for the info, JM...I found and bookmarked the site.

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Old 01-26-2006, 08:15 PM   #5
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Thank you!

such a great idea! I wonder in the meantime if there is a way I can subsitute.
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Old 01-26-2006, 09:17 PM   #6
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Welcome to Canada. In Canada we have a brand call "Magic Baking Powder" which is double action. It uses calcium acid phosphate instead of sodium aluminum sulfate.

It looks like this...

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Old 01-27-2006, 03:07 PM   #7
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Don't use single acting.

Baking powder is baking soda and an acid. You can make your own baking powder.

From Baking911.com: "For one teaspoon baking powder: mix 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda. (There is not substitute for baking soda)"
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Old 01-27-2006, 03:34 PM   #8
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Baking soda plus cream of tartar is a single action baking powder. It leavens or create bubbles only once, as soon as the liquid is added.

A double action baking powder has two leavening events and consists of baking soda plus two dry acids. The addition of liquid starts the first action and addition of heat starts the second action. The second dry acidic agent is commonly either sodium aluminum sulfate or calcium acid phosphate.

You can read more about baking soda and baking powders and the chemistry involved here:

http://users.rcn.com/sue.interport/food/bakgsoda.html
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Old 01-27-2006, 03:42 PM   #9
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My bad then. But it is weird that Baking911 says don't use single acting and then says you can make your own.

See here

I have actually made my own and didn't notice a difference, but then, I am not a very good baker. So instead of blaming my oven I should have blamed the baking powder.
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Old 01-27-2006, 04:09 PM   #10
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confused - baking powder

ok.. totally confused.. LOL can I make double acting baking powder then? I read that site, but I don't see where I can subsitute something.
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