Alright, let’s talk about this Rumford Baking Powder stuff, you know, the thing you use to make your biscuits rise all fluffy and nice. I ain’t no scientist or nothin’, but I can tell you what I know from using it in my kitchen for, well, a good long while now.
First off, they got two kinds, see? One is the regular kind, and the other, they call it “double-acting”. Now, don’t go gettin’ all confused. It just means it works a little bit different.
The regular Rumford Baking Powder ingredients, it’s got this calcium acid phosphate and sodium bicarbonate. That last one, that’s just plain old bakin’ soda, like you’d use to clean your sink. The other one, well, it’s some kinda science-y stuff that makes the bakin’ soda do its job. Don’t ask me how, it just does. It makes the biscuits rise up nice, like they should.
- Calcium Acid Phosphate: Makes the bakin’ soda work.
- Sodium Bicarbonate: That’s the bakin’ soda, makes things bubble up.
Now, the Rumford Double-Acting Baking Powder ingredients, that’s a little bit different. It’s got monocalcium phosphate, which is kinda like that calcium acid phosphate stuff in the other one, and then it’s got the bakin’ soda, of course. But this one also has food grade cornstarch. Why? I reckon it helps keep things from clumping up, you know, like when the flour gets all lumpy in the bag.
What makes Rumford Baking Powder different? Well, some folks say it’s better ‘cause it don’t have any of that aluminum stuff in it. Some other bakin’ powders, they got this sodium aluminum sulfate, and some folks don’t like that. Me neither, if I can help it. I like to keep things simple and natural, you know, like how my mama used to make it.
Now, how you use it? It’s easy as pie. Well, maybe easier than pie, cause pie can be tricky sometimes. You just mix it in with your flour and other dry stuff, then you add your wet stuff, like milk or water. Don’t go addin’ it to the wet stuff first, though. It won’t work right. You gotta mix it with the dry stuff first, that’s the key. And don’t forget to preheat your oven! I always crank mine up to about 450 degrees for biscuits, that’s what the recipe says anyway. Then you just bake ’em ’til they’re golden brown and pretty.
Some folks are always askin’, “How much Rumford Bakin’ Powder should I use?” Well, it depends on what you’re makin’. Most recipes will tell you, but if you don’t have a recipe, a teaspoon or two is usually about right for a batch of biscuits or a cake. You don’t want to use too much, or your stuff will taste funny. And you don’t want to use too little, or it won’t rise right. It’s all about gettin’ it just right, you see.
And another thing, this Rumford Baking Powder, it works in two stages. First, it starts workin’ when you mix it with the wet stuff, that’s about 70% of it, they say. Then, the rest of it works when you put it in the oven and it gets hot. That’s what they mean by double-acting, I guess. Makes things rise up nice and fluffy. Other kinds, like that Clabber Girl stuff, they work a bit different, not as much in the mixin’ and more in the heatin’ up. But I stick with Rumford, that’s what I know.
So there you have it, all you need to know about Rumford Baking Powder. It’s good stuff, makes your bakin’ turn out right. Just remember to mix it with the dry stuff first, preheat your oven, and don’t use too much or too little. And if you’re worried about that aluminum stuff, well, you don’t gotta worry with Rumford. It’s good and clean. Now go on and bake somethin’ delicious!
Why I like Rumford Baking Powder? It’s simple, it works, and it don’t have any of that funny stuff in it. That’s all there is to it. Just good, plain bakin’ powder for good, plain folks like me.
Tags: [Rumford Baking Powder, Baking Powder Ingredients, Double-Acting Baking Powder, Rumford, Baking, Calcium Acid Phosphate, Sodium Bicarbonate, Monocalcium Phosphate, Cornstarch, Aluminum-Free Baking Powder]
