Welp, yesterday my friend Jeffrey Davila and I were chatting via email about his recipe for some savory scones. He was kind enough, later on the in the day, to forward over the recipe. I smiled as he noted Organic this and Fresh that, OH Jeffrey. Well, one of the notations on his recipe was to use Baking Powder with no Aluminum. Aroo?
At the time I was thinking about the packaging, some reaction with an aluminum container. Well, after a 2 second search on google, I received my answer. We gots our baking powder with no Sodium Aluminum Sulfate, and we have our Double Acting Baking powder that has it. Mmmmmkay.
As near as I can tell, the Double Acting Baking powder rises in the mixing bowl, then again in the oven. Sounds fine, but as it turns out, if you really want to dial in a noticeable taste in your baked goods you must use the NO aluminum baking powder. And, no mosey action on getting your batter in to the oven. Move along little doggy!
I’m on my way to learning the ins and outs here. Good thing this here can of baking powder didn’t cost me 52 million dollars. I can just toss the sucker and buy Rumford or similar.