ไม่สามารถเล่นวิดีโอนี้
ขออภัยในความไม่สะดวก
Storing & Making Baking Powder
ฝัง
- เผยแพร่เมื่อ 31 มี.ค. 2023
- We discuss how to store commercial baking powder before and after opening, and how to make your own baking ingredients with 3 simple ingredients that you can include in your food storage.
RoseRed Homestead Book Store: payhip.com/ros...
Website: www.roseredhomestead.com
Amazon Store: roseredhomeste...
RoseRed Homestead Channel: / @roseredhomestead
Trail Grazers Channel: / @trailgrazers3690
Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.
I love that you not only teach how to do things, but also the science behind it. Thank you for taking the time to do this and write those books!
You are very welcome.
I agree, it helps so much when you understand the science and reasoning behind the idea. I love science and we are always learning.
Isn’t she great! Always full of useful information.
Tartar has 2 t's, starch has 1 s, soda has 1 s thus two tartars, one starch, one soda. Easy way to remember.
dear Pam if you had been my teacher growing up I would have been an A student I learn so much from your videos thank you
I hope you are blessed with health and strength to continue doing this videos 🌻🌻🌼
Thank you so much for your kind words. I would love to have had you as a student!
Fantastic video, yes I make my own baking powder. Instead of corn starch I use arrow root powder. Which has potassium and b vit. Also it is aluminum free. Unlike most store brands. It's just as simple to make brown sugar. White sugar mixed with molasses. You can make it as dark or light as you wish.❤
Do you use 1 tsp of arrow root for 1 tsp of corn starch?
@@seaflower1520 yes the same 1:1:2
Thanks for that. I would prefer that over corn starch
Thank you for the tips!!
What a great tip.
I already knew this in a way due to my grandmother using baking soda which she called bicarbonate soda and an ingredient she called winestone. My husband who is Dutch and does not cook when I told him that he said it in dutch but did not know what she meant and he had spelt it wrong. So after watching your video and knowing my grandmother was part dutch I googled the translation of Cream of tartar is alled wijnsteen which if translated literally wijn steen then it would be winestone. Both wijnsteen and dream of tatar are crystallised tartaric acid. This acid becomes crystallised in wine barrels and is scraped out then milled into a fine powder to make it if done the original way. My grandmother never used baking powder. Now I know the exact amounts from this video as well. THANKS!!!
In Norway we call it vinsyre. Translates to wine acid. :)
That’s interesting. I have had those crystals form in the bottom of the jar when I can grape juice.
Hmm who knew? Thank you for that information!
Lovely story ❤ Thanks for sharing 😊
You are a wonderful teacher! Thank you for sharing your knowledge with us, I always learn something from your videos.
Very interesting video!
In my family we all have family recipes handwritten in to a school exercise book.
On the flyleaf of mine, in Mum’s writing, is the cream of tartar and bicarb soda “recipe” for baking powder. In some of the family recipes, particularly Gran’s, it adds the two into the mix separately & Mum always said to put it into the flour before the sifting process, along with any spices, as her sifter had a mixing wheel inside it. I still do this.
A lot of Gran’s recipes are very old & called for plain (all purpose) flour with leavening or beaten egg white to get the rise. Gran was a fantastic home cook and produced feather light sponge cakes & scones (biscuits) baked in her wood stove.
I am forever thankful ❤ to both Gran & Mum for teaching me so many frugal methods. I miss them so much. I think that’s one of the reason I love your videos. The warmth, sharing & learning is like being back in that familiar bubble. ❤
What a wonderful legacy. Thank you for sharing this touching story.
This video was timely! I have already purchased bulk cream of tarter in order to have that component of baking powder (always have baking soda), but hadn’t done my homework on how to store, etc. In an effort to simplify food storage I have been working towards storing the components/ingredients to make products as we use them. I can’t think of one example where the components aren’t more shelf stable than the bottled products we buy. I would love to see more videos like this.
Thank you for your comment. We will do more like this.
We are going to enter rough times. You have been a God sent angel, teaching people to be prepared safely, and on a variety of subjects. Your videos are the go to on so many things. ❤️God bless you.
Thank you
Incredibly helpful video. I do a bit of baking due to 24 children enrolled in childcare. And I'm trying to stock up in preparation of potential food shortages. This video will prove to steer me in the correct storage methods now that I've been educated by my greatest mentors. Thank you Pam and Jim for being so thoughtful in bringing us all the tidbits you do!
@mariacanceriScammer!
@@cynthiafisher9907 report it
I just did
Another teaching moment! Thanks for not only telling us but showing us the whys and wherefores of these food items. You never know how necessary they are until you don't have them. Now, we can make our own, which is a good thing! Thank you both.
You are very welcome.
I can’t express how much I appreciate you. You make learning fun and memorable. You really have a gift. I’m grateful to have found you and to be able to learn from you.
You are so welcome! We are glad you found us as well!
Wow, this was so helpful. Love not only the substitution recipe, but the scientific explanation was fantastic. It’s great to know why things work. You are a true gem!
Glad you enjoyed it! Thanks for your kind words.
I am thrilled to know this. I don’t bake often so storing ingredients makes more sense than storing baking powder. I have had to discard so much baking powder over the years. Thanks for the lesson.
So glad you found the information useful.
We've used Rumford brand of baking powder for years because it doesn't contain aluminum compounds. Love that info on making your own, those are able to be gotten in bulk.
Glad the info was useful.
There is little doubt that ppl’s lives will be saved by the hard work researching, experiments, testing, & thorough concise education you share with us. God bless you and Jim.
Thank you so much for your kind words.
Baking Powder (single acting-don’t let it sit)
2 parts cream of tartar
1 part baking soda
No arrowroot/cornstarch needed if using immediately
Arrowroot or cornstarch allows it to be stored
Add 1 part arrowroot/cornstarch
No dessicant can be in with it. Do not vacuum seal.
You got it!
I have made baking powder for years with a bit different recipe. Equal amounts of the soda, corn starch and cream of tartar by measure, not weight. I buy cream if tartar in bulk from San Francisco Herb Co. for about $5 a pound plus shipping or off Amazon with free shipping. I buy Rumford brand aluminum free too. It has been hard to get bulk cream of tartar with the supply chain issues. I have my grandmother's Rumford company's cookbook from the early 1900's. Very interesting ideas. Raise 7 kids so we went through lots with me makings baked goods.
Frontier Co-Op has bulk Cream of Tartar, but found cheaper bulk of 4# on Amazon.
@@karswan I'll keep that in mind when I run out. Thanks.
Once again you ‘rise’ to the occasion ! My baking powder is as hard as a rock but now I can make my own,thanks to you !! Wonderful video.
This is a really great video, Pam and Jim 👏👍😊 It's so important to be able to make your own things for around the kitchen and home. It seems 'they' are putting more and more chemicals in food items and household products that should be pure. This gives us the power of knowledge. Thank you for sharing and all the best from the UK to you both. 🇬🇧🙏🥰
I know exactly what you mean. In my Woolworths and Coles and Aldi (major local supermarkets near me in Australia) I have only been able to find one salt out of many that doesn’t have anything else added, just salt. I need it pure for curing meat. Needless to say, I bought it in bulk off the shelf! 💖
Oh,Rose,that blouse looks FANTASTIC on you,dear
Yes, it does. Her name is Pam.
Sincerely appreciate this video. You’ve taken a weight off my mind to store and make baking powder.
BRILLIANT thanks for showing how to make baking powder..BRILLIANT information .....🇮🇳❤❤
Great info! Great science lesson…you make it so much fun to learn 💕💕
This was your best video yet! Baking powder always kind of puzzled me, but now I see it's a simple compound that gives puzzling results until you understand its makeup. As is so often the case, the answer was simple too, and as a bonus we now know how to test baking powder.
Thank you so much for your kind words. So glad the information was useful for you.
I knew about how to make baking powder but your visual about the hows and whys is just fabulous! In my 60's and I'm learning some basic cooking skills I wish I had known all my years :P Great info to add to our understanding!
You are so welcome! Thank you for your comment.
Love it when you teach me with science!!
I love learning new things! I've just never taken the time, mostly because I haven't NEEDED to take the time, to do the research on this. Like everybody else, I've become so complacent and dependent upon having these simple items in my kitchen at the ready, however it's becoming more and more obvious to some of us that this might not always be the norm. Thank you for all you and Jim do!
You are very welcome. We love it when our videos are useful for people. Thanks for your comment.
I LOVE this..I am always trying to keep things on hand to make other basic stuff and this is perfect. Your explaination is very thorough and I understood it really well.
PS I love your red hair.. your married name "Cantrell" is my Maiden name and my Dad had the deepest red hair ever and I ALWAYS loved it. He is no longer with us and he is missed dearly but your Last name is why I started watching your videos and I am so glad I did! :)
We are happy that you like Pam's thorough explanations. In my family, my father had three siblings, two brothers, and one sister. My aunt had no children and two of the brothers had one female each. One died at 28 (had two girls) and the other died about 50 (had no children). Thank you for watching our channel. Jim
The only people in our area that buy large bulk amounts of baking soda are the home growers of weed. Seems like in an enclosed area it benefits the growing plants with Carbon Dioxide. LOL I just had a chuckle when I saw the small bag of baking soda on the counter. Just found your channel and enjoy your content! Side note, if you put the baking powder into a wide mouthed quart canning jar (entire can and all) and use a vacuum sealer attachment on the jar every use, it will last for years once opened. You can see exactly what it is as the can is intact and provides added storage and instructions. I've never had a problem with vacuum sealing. Just remember a bad vacuum seal will eventually pull air into the container. Don't trash your old baking powder, use it in the garden.
Good points about the bags. We live in the desert and have no need or grass. Jim
More wealth of knowledge..thank you!!
It amazes me how much you don’t know until you know. Thank you for this video. I will look out for more of your videos now.
When I learn something like this, I write the recipe for the (baking powder) on a small.label and put it on the jar with a note where I learned it. It's saved me lots of searching when I want to refill my container or if a friend asks me how and where I learned it
That's a great idea! Thanks for sharing.
this is one of the best instructional videos i have ever seen. thank you
Thank you. We appreciate your compliment.
Thank you for all your wise video's . We are so blessed to have you as our mentor. Love to all beautiful souls
You are so welcome, Jim
You are so knowledgeable. Thank you!
You are so welcome! Jim
We are putting on the armour of knowledge. Thank you
I'm trying to remember to put these bits of information in my binder so younger people will know what to do if they can not use technology.
I do that too but I do it if the grid goes down and there is no internet to look anything up!
Very wise to keep an emergency preparedness binder. Love that you are doing that!
I recently baked some bread, I used 2 tsp of vinegar onto my once-risen dough, kneaded the vinegar into the dough, and then gave it another rise before egg washing and baking. It was so much better tasting after adding that small amount of vinegar. And the bread seemed to last longer at room temp on the counter for 4 days. Just saying.... thanks for this guided test, once again. Great info, even for us seasoned homeowners!
Why did you wait until the bread was risen to put the vinegar in?
@@cynthiafisher9907 I don't know....
Don’t need vinegar
No alkaline to react with
It’s yeast in that risen dough
@@Monkchip I had a professional baker tell me to use a little lemon juice in bread dough, which would be the same thing. It’s not to interact with the yeast, it’s like a dough conditioner, I think.
@@cynthiafisher9907 it takes away the yeasty aftertaste sometimes present in quick bread. A better way is to use cool, not cold water, reduce the amount of yeast by 1/2 to 2/3, kneed the dough as usual, place the in a covered container to prevent it from drying out. Let the dough rise in the fridge until it has at least doubled in size, take it out and stretch and fold the dough like a sourdough then put it back in the fridge for at least another 8 - 12 hours. After that take the dough out, form it into a loaf, heavily dust it with flour and place in a bread banneton, put the banneton with the dough in a sealed plastic bag and back into the fridge until it has risen to almost twice the volume. Bake hotter and longer than regular yeast bread.
Never seen a video I could watch at 3X speed while typing and still absorb the information of the presenter...but that's okay. The content of the video is pretty solid, and the recipe is pretty solid. Not quite as good as the heat-based baking powder that is commercial, but a lot more accessible.
Your intro song had me boppin’ all around the kitchen. ❤❤❤
Ma'am, all your videos are informative and useful, but this video answers all my questions and provides a simple way to store the ingredients long term to make baking powder. Thank you for your research and diligence in providing this information.
For those who can't have, or don't want, corn products, you can substitute arrowroot powder.
To store baking powder, place a desiccant packet into a jar and place the baking powder, container and all, into the jar and close tightly. This will dry out any possible moisture that might have been in the air or any that might have leaked in before putting on the lid.
You increase my knowledge of stuff I thought I already knew.Thank you so much.
❤You are a great teacher. We are not to older to learn. Thank you!
You are so welcome! And I certainly agree that we are never too old to learn!
Your videos are clear and precise. It's like being in a science class - love it! Thank you for all you explain and share!
If I haven’t told you lately, you are the bomb! So love you and your content because you help others. God bless🇺🇸
That is very kind of you. JIm
WOW This was very helpful Thank you Rose👍👍
And it looks absolutely beautiful on you
I loved this video. I've been in, to information on basic ingredients and how to make them for my pantry. I've made ACV, and Fire Cider etc. If the world implodes, this basic information is incredibly valuable!!!! Thank you.
You are very welcome.
An excellent lesson! Thank you!
You are welcome.
I have been offline for a while and just watched this AMAZING video!!
I have always known that baking soda and baking powder were leavening agents but didn't know the chemistry of each and why sometimes we use one over the other.
Thank you Professor!!! I can't tell you how excited I am to have learned this!! I called my Great Aunt to tell her this and she said she already knew. LOL Of course she did! They used to teach this stuff at home and in home economics. Now that I know this I'm going to teach everyone I know!! Again, Thank You!! ♥
Love your enthusiasm! Thank you.
Your children are so lucky to have y'all to pass down all this knowledge. Thanks for sharing.
Our pleasure! Thank you.
Awesome video as always!!!
Thanks again! Jim
This is very helpful information. I've never had luck with biscuits; but with your help, I will be successful. Thank you.
Hope all is well with everyone. Fell on the ice for the third time in about 3 weeks. About 9 days ago. Hurt unbelievable. Couldn't stand on right leg. Still bothers me. Right knee. Ortho said to give it another two weeks. If still problems will have to go back. My legs ache. They just simply ache. Walk the stairs one at a time. We had wind last night. So many hurting done south. But spring is trying to get here in Wisconsin. Plant sales starting. People getting ready for warm weather for gardens. Nice to have some sun.
Rub down with arnica
Something similar happened to me last Sept. Try a heating pad to ease the ache. I alternated between the heat and ice packs (helps swelling). I ended up doing 10 sessions of PT because of my age (71). Hope you recover soon.
Sorry to read your in pain. I hope things quickly improve for you.💖🇦🇺
@@augustsnowfall5189 thank you.
@@sharonnm6799 thank you. I'm going to be turning 70. It's getting better. Still have to be careful with it. I hope you have a wonderful Easter.
I wasn't planning on getting into the occult arts in cooking today, but I'm glad that I did!
I am confused by your statement. Jim
@@RoseRedHomestead Nothing is confusing or occult now that I finally know the chemistry behind the mystery. Thanks!
I agree, the comments are very educational. Good video.
Thank you. That was an eye opener 😮
Thanks for these tips! Love it!😊
Beautiful help from a beautiful person. Ty.
👍✝️🙏❤️
I have been a sun to ur channel very long & I don't always comment. But U R just what my family needs bc we home educate. We cook together most meals. I have learned so much from U as I've been benge watching 👀 ur awesome knowledge filled videos. I decided to start saving them in my lists on my channel. I appreciate Ur loving kindness & sharing ur wisdom with me & my family 🎉❤🎉❤🎉❤🎉❤
Thank you for your very kind comments. We appreciate that you watch our channel. Jim
You have one of the most informative channels on TH-cam! Thank you for all you teach me.
Fab video, very informative. One thing you did not mention which would be good to know, how long is the shelf life of Cream of Tartar and any tips for storage. Thank you so much Pam and Jim.😊
I have cream of tartar that I have had since the 70’s and still use when needed. It is an ingredient that I don’t use often but has been shelf stable
@@beverlymiller457 Thank you so much
Seriously, that’s amazing.
We have raised beds, large wood boxes, cardboard boxes, a tilled field, wild berries, fruit trees, potted berries, wild herbs, cultivated herbs, trellised gourds, untrellised gourds & a strawberry bed made from 2 pieces of wood and some cinder blocks. When we tried setting up strawberries in a straight line directly in the soil with weed block and pins they died. It was tragic.
When we threw caution to the wind and cobbled together the boards & blocks they took off. Nary a bare spot to be found and lots of berries! Try something and if it fails, try something else.
Yes, developing new solutions based on the data is how we both work. We have had a lot of fails and had to develop and operationalize new possibilities. Thanks for your comments. Jim
This video has taken me back to high school home economics. Cream of Tartar is now on my shopping list. Thank you.
You are welcome!
Love it so much. Thank you
Genius, a wealth of knowledge!!!
Thank you Mrs. Pam for sharing this. I didn't know one could test baking soda and baking powder using these methods, nor did I know cream of tartar was acid base and that I can make my own baking powder. I will definitely remember that ratio 2:1:1
Thank you for you're video's! They're very informative!
Glad you like them! Jim
This is the lecture I needed in grade school but didn't get! Thank you!
LOL! You are welcome.
I do admire a kitchen chemist! I am one myself,
Great video!
Very nice video Rose. Bravo
Great information,Thank you!
Great information
I am new to your channel and am learning so much. There are so many videos to go through and so much to learn!
This is definitely the video to rewatch and take notes, so thank you!
Thank you Pam and Jim. This is a nice recipe to have on hand for times when you need som baking powder and it has expired! Also, if the grocery stores close, we will know what to do. Knowledge is power, right? I am really excited to make those biscuits you showed us. How wonderful is it to know that you cannot over mix the dough. That means a lot, especially to new brides who are not experienced in cooking. Thank you so much.
You are so welcome!
Thank you for sharing this information with us. I learned alot
You are the most interesting, knowledgeable preppers on any channel. I just started seriously prepping a few months ago. I have been watching many many many videos on prepping, canning, preserving, homesteading, gardening, cooking. You explain everything to us, like we are adults not idiots, that makes so much sence, as to why it needs to be done that way. Please never stop. I am binge watching you channel. I just discovered you, I apparently miss so much.
I just bumped onto this video, am so thrilled to learn such as one who loves nutritional lessons, keep it up
Thank you! Jim
Wonderful video! You are a fantastic teacher! My husband and I truly appreciate learning how to be as self sufficient as possible from you and Jim. Thank you for giving the ingredients and the know-how on how to make our own baking powder. We will enjoy making it and adding that skill to our growing list of skills to be self reliant.💓🙇♀🙏
We are delighted to read your comment! Thanks for sharing and thank you for your kind words.
This is valuable information. Thank you.
Glad it was helpful!
I just watched your video on biscuits and you mentioned this video. how timely! I was hoping to bake some biscuits today (using up some leftover gluten free flours that I no longer need but hated to throw out) and knew my baking soda was old. It expired 4 YEARS ago! Obviously, I don't bake quick breads often. Wonder of wonders, I happen to have brand new containers of both cream of tartar and baking soda. You have saved the day!
very informative. thank you!
I didn’t know this important message! ❤ thanks to you and Jim
You are welcome! Jim
Good to know
You can buy bulk baking powder and vacuum pack it in jars with a food saver machine.
Thank you once again for teaching me something new and useful!!
Our pleasure! Jim
I love this. First time I’ve seen you and am enjoying it!
Thanks! Jim
While listening I went to my cupboard, grabbed an opened can of baking powder, bb date 3/23. Made the hot water powder mixture and it bubbled like crazy. Thank you for showing that test. I would have just thrown it out if not for your test.
You are welcome. Jim
I learned something new today. Thank you
Thank you!!! Learn something new everyday!
Your state may require that for selling, but the USDA recommendations are in place for all of us to be safe canners, not just for those selling their home canned products.
I really enjoyed this video. Living way out out in the country, not going to store when run out of something like this, is awesome to make in a hurry and store on the shelf. Thank you for sharing, I so appreciate it. ✝️💟
You are very welcome.
Very, very informative. Thank you!
You are very welcome.
I have found this most useful. I only stopped by because your sign said 2:1:1 and I figured you were not going to take my whole lunch hour. I am now subscribing. Thank you for such informative instructions!
Your welcome. Jim
Thank you Rose. I have learned so much from you. I am making a half size notebook. What I learned from you. This lesson on how to make baking power is essential for me.
Wonderful! That is a great idea.
I always wondered if my baking powder was good, thanks for the information.
You are welcome--glad the info was useful.
Wonderful information! Thank you so much!