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In praise of Rumford baking powder

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In praise of Rumford baking powder

coll | Mar 14, 2006 07:30 AM

I bought a can a few months ago at Trader Joes, after hearing it had no aluminum, and a better taste (I have meanwhile found it available at my local chain supermarket!). Used it for Christmas baking, it worked fine. Yesterday I made my annual Irish soda bread, which I've been making for many, many years. Always had to cook longer than called for, which meant close to overdone outside and if I was lucky, nicely dense inside. Great for toast with lots of melted butter.
The bread I made this year with Rumford rose twice as much as normal, with a delicate texture, and it baked in the normal alloted time. What a difference! I just hope it doesn't weird everyone out, but my husband already approves.
Now that I think of it, my Christmas cookies were a lot lighter than usual; I thought it was because I was using a soft flour rather than All Purpose. I wonder...

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