So, I saw this “organic baking powder” thing showing up more often lately. You know, on the shelves next to the regular stuff. Always wondered what the big deal was.
My Little Experiment
One weekend, I was planning to bake some simple scones, nothing fancy. My usual baking powder tin was looking a bit sad, almost empty. So I thought, okay, let’s give this organic stuff a try. Grabbed a small container. Didn’t cost that much more, surprisingly. Got it home, opened it up. Looked… well, like baking powder. White powder, maybe a slightly different texture? Hard to tell.
I measured it out just like I always do for my scones recipe. Mixed it into the flour. Everything seemed normal. Dough came together fine. Popped them in the oven.
The Moment of Truth
Now, here’s the thing. Did they rise? Yep, they did. Looked like decent scones. Maybe not the highest rise I’ve ever gotten, but definitely not flat flops either. Taste-wise? Honestly, I couldn’t tell a blind bit of difference. My wife tried one, didn’t notice anything unusual. They tasted like scones.
- Used the same amount as usual.
- Mixed in the same way.
- Baking time was identical.
- The rise was okay, maybe average.
- No weird taste or aftertaste.
It kind of reminded me of when I tried switching to that expensive organic flour once. Cost an arm and a leg. Made bread with it. Was it the best bread ever? Nah, it was just… bread. Maybe slightly better crumb? Or maybe I just wanted it to be better because I paid more.
So, What’s the Verdict?
This whole organic thing, sometimes I get it, sometimes I don’t. For stuff you eat raw, like salad leaves, maybe yeah, makes sense. But for something like baking powder? It gets mixed in, baked at high heat… does it really matter much by the end? I dunno. Maybe it’s about the ingredients in the powder itself, like avoiding aluminum or something, which some regular ones have. This organic one I got was aluminum-free, so that’s something I guess.
Will I buy it again? Maybe. If it’s right there and the price isn’t crazy different. It worked fine. Didn’t ruin my scones. But am I gonna go out of my way to hunt down organic baking powder specifically? Probably not. Regular stuff works too, and honestly, I’ve got other things to worry about when I’m trying to get some baking done on a busy weekend. It did the job, that’s the main thing. No disasters happened in the kitchen, which is always a win.
