a b c BAKERpedia (2021-11-09). "Baking Powder". Bakerpedia. Archived from the original on 2016-07-28 . Retrieved 2021-11-09. Pliny the Elder. "Alumen, and the several varieties of it; Thirty-eight remedies". Naturalis Historia[ Natural History]. Perseus Digital Library (in Latin and English). Tufts University. book35, chapter52 . Retrieved 27 December 2011. The real reactions are more complicated because the acids are complicated. For example, starting with baking soda and monocalcium phosphate, the reaction produces carbon dioxide by the following stoichiometry: [6] 14 NaHCO 3 + 5 Ca(H 2PO 4) 2 → 14 CO 2 + Ca 5(PO 4) 3OH + 7 Na 2HPO 4 + 13 H 2O Monocalcium phosphate ("MCP") is a common acid component in domestic baking powders.

When combined with water, the sodium bicarbonate and acid salts react to produce gaseous carbon dioxide. The effectiveness of such leavenings varied widely. Resulting baked goods often had a sour or bitter taste. Breads were made of grain, water, yeast, and sometimes salt. Cooks also made yeast, sponge and pound cakes. Yeast cakes were similar to breads but included fancier ingredients, like sugar, spices, fruits or nuts. Sponge cakes used beaten egg whites for leavening. Pound cakes combined butter, sugar, and flour and eggs, and were particularly dense. Making cakes was even more laborious than making bread: to prepare a cake, a manservant might have to beat the ingredients together as long as an hour. [3] Pearlash [ edit ]A fast-acting acid reacts in a wet mixture with baking soda at room temperature, and a slow-acting acid does not react until heated. When the chemical reactions in baking powders involve both fast- and slow-acting acids, they are known as "double-acting"; those that contain only one acid are "single-acting". [9] [10]

Serve this tea bread in slices, with liberal amounts of butter, and with jam if you wish. It's also fabulous toasted, which makes a bit of a treat for breakfast or supper.Morrison, Abraham Cressy (1904). The Baking Powder Controversy. American Baking Powder Association. pp.589–594. ISBN 9781235619861 . Retrieved 8 January 2019. Whether commercially or domestically prepared, the principles behind baking powder formulations remain the same. The acid-base reaction can be generically represented as shown: [7] NaHCO 3 + H + → Na + + CO 2 + H 2O That Baking Powder Suit". New York Times. May 29, 1888 . Retrieved 2011-04-30. The trial of the suit of William Ziegler against Dr. Joseph C. Hoagland, C. N. Hoagland, Raymond Hoagland, and the Royal Baking Powder Company to restrain the Hoaglands from drawing exorbitant salaries as officers of the company was begun before ... as a leavening agent, and albumen. [3] :83–85 In 1899, after years of experimentation with various possible formulae beginning in the 1870s, Herman Hulman of Terre Haute also introduced a baking powder made with sodium aluminium sulfate. He called his baking powder Clabber, referencing a German baking tradition in which soured milk was used for leavening. [3] :92–95 Cream of tartar vs. alum [ edit ]

The first to create a form of baking powder was English chemist and food manufacturer Alfred Bird in 1843. Bird was motivated to develop a yeast-free leavener because his wife Elizabeth was allergic to eggs and yeast. His formulation included bicarbonate of soda and tartaric acid, mixed with starch to absorb moisture and prevent the other ingredients from reacting. A single-action form of baking powder, Alfred Bird's Baking Powder reacted as soon as it became damp. [24] Longone, Jan (2002). "Feeding America: The Historic American Cookbook Project By Jan Longone, Curator of American Culinary History, Clements Library, University of Michigan". Clements Library, University of Michigan . Retrieved 26 January 2019. If I were to make this recipe again, I would either make my own baking powder and make the recipe as is, or use store bought baking powder and reduce the amount called for in the recipe by at least 1 teaspoon.In 1846, the first edition of Catherine Beecher's cookbook Domestic Recipe Book (1846) included a recipe for an early prototype of baking powder biscuits that used both baking soda and cream of tartar.