Baking powder

[tombear]

Hi Folks!
this is probably old hat to all you bushy cooks but I thought I would mention it anyway.

Since getting my Aussie camp ovens I have been doing a fair bit of baking with the boys and was getting through a prodigious number of the little pots of baking powder at 60 to 90p a 4 oz pot of the stuff. Anyroad, I bit the bullet today and went to the big Wing Yip chinese supermarket in Manchester and blew about 12 quid on a 6lb tin of the stuff!.

Ok it's a lot and it has a shelf life of only a year but theres plenty of other uses, cleaning and powering rockets come to mind (also got a gallon of white vinegar and a 3lb bag of baking soda as it was very cheap).

I'm sure other wholesalers have it cheaper but we were going for supplies anyway.

No connection to the company just a happy customer.

ATB

Tom

PS anyone any good baking powder recipes?

 

[Toddy]

On a bushcrafty note, did you know that Hartshorn is a good baking raising agent ? Needs something acidic to set it off, but the original stuff was literally ground horn.

cheers,
Toddy

 

[tombear]

Hi Toddy
you wouldn't know where you can get this hartshorn stuff in the UK, please? I looked it up on the net and it's interesting stuff, used a lot in Scandinavia for thin stuff like biscuits as it doesn't have that bitter taste baking powder can have.

http://www.godecookery.com/cookies/infoba.html

When I go anywhere I'll poke bout in any speciality grocery shops I come across.

I don't even have any real horn to take a grater to!

ATB

Tom

 

[Toddy]

I got some years ago in a delicatessan in Edinburgh. One that specialised in cake making supplies. It's long gone though and I haven't found hartshorn since.

No idea, but I'll give it a looksee.
Maybe Spamel's missus might know ? The package I bought was German and it was supposed to be used in their Christmas gingerbready cookies.

atb,
Toddy

 

[Mr Adoby]

I believe "hjorthornssalt" is the same as "baking soda." Not to confuse with "baking powder."

(NH4)2CO3, ammonium carbonate. Gives of an ammonium smell as you bake with it.

It's available in most stores here in Sweden. Let me know if you want some...

 

[forestwalker]

I believe "hjorthornssalt" is the same as "baking soda." Not to confuse with "baking powder".

The substance used is ammonium bicarbonate is not quite powdered horns. As opposed to cream of tartar (potassium bitartrate) it decomposes to carbon dioxide and ammonia when heated (cream of tartar needs an acid, such as sourcream or vinegar to produce a gas).

Baking soda is sodium bicarbonate, which will will decomompose when heated, but is generally used in conjunction with an acid.

Here endeth the chemistry lesson for today. Quiz on Tuesday, and please remember to hand in your lab assignments by Friday.

 

[Toddy]

It is sometimes called Baker's Ammonia or Hartshorn salt.........my old cook book calls it ammonium carbonate.

Before industrial chemical production, this was made by using fine shavings of hartshorn or antler.

http://www.practicallyedible.com/edible.nsf/pages/hartshorn

Not suitable for all cooking that needs a raising agent but excellent in thin biscuits or open spicy spongy things.

cheers,
Toddy

 

[tombear]

If anyone can source me some of the real thang I'd be profoundly grateful and would cover costs of course.

Just had 2 hours out back and did damper with coconut and candied lemon peel and corn bread. I had a little too much heat on the bottom of the camp oven for the corn bread and I only just about caught it in time. Lets say it has a smokey flavour but what the hell I'm still learning. I'm picking up a oven thermometer this week to use until I get the hang of adjusting the heat. The main thing I learned was to skimp on the coals beneath as you can always peek under the lid and slap more coals on top.

ATB

Tom

Better bath or herself will not be amused when I slide into bed smelling like i've been kippered!

 

[Mr Adoby]

If anyone can source me some of the real thang I'd be profoundly grateful and would cover costs of course.

Do you mean the "real" grated antler stuff or the synthetic ammonium carbonate stuff? If the latter, I can help.

 

[tombear]

Sorry! the synthetic stuff would be great although it would be interesting to try the natural version with some organic spelt or other early types of flour.

Thanks!

Tom

tombear01@google_mail.com

remove under bar.

 

[Mr Adoby]

Tom!

I've just sent a padded letter to you. It is crammed full with a lot of small bags filled with a strange white powder. Let's hope it gets through custums...

 

[tombear]

Cheers you are indeed a star!

It would be quite funny if they did freak as both the wife and I work for customs, or rather HMRC after inland revanue swallowed us whole a few years back! At least you aint posting me live machine gun parts like a well meaning American contact was about to before I stopped him!

Not sure if herself has done the deed as she's been in work all day and I've been swanning around Lancashire with the boys!

All the best.

Tom

 

[spamel]

I got some years ago in a delicatessan in Edinburgh. One that specialised in cake making supplies. It's long gone though and I haven't found hartshorn since.

No idea, but I'll give it a looksee.
Maybe Spamel's missus might know ? The package I bought was German and it was supposed to be used in their Christmas gingerbready cookies.

atb,
Toddy

Hirschhornsalz, I think. I did a quick search and it threw this up, no idea if that is what you mean though!

http://www.germandeli.com/7311310021054.html

 

[Toddy]

That's the very stuff, Spam

Cheers,
Toddy

 

[tombear]

Depending on it making past customs there will probably be a few packs spare to go to gratis to good homes. All good karma to Anders for sourcing it.

ATB

Tom