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Originally Posted by phatch  There's a number of non-aluminum DA baking powders out there now. Off-hand, I can think of RUmford and Red Star. The biggest complaint I hear about the aluminum baking powder is that it tastes metallic to some people, me included.
Hain produces a non-sodium SA baking powder that works pretty well that is also non-aluminum. You usually need more of it to give you the right lift. When I was first instructed to lower sodium intake I used this baking powder quite a bit. I've gone back to Red Star as I can get better results more easily. BUt if I ever have to lower my sodium even more, Hain Featherweight is available. |
Yes there are a few non-aluminum, pyrophosphate based baking powders on the market. Rumford which calls itself DA, is only kinda sorta DA. As a practic al matter Rumford, like an SA or BS must be used very quickly after wetting -- the information is on their can and their website. Almost all of the action comes with the addition of liquid. Thus, it's not much different from pure BS with buttermilk, or an SA without. Rumford is formulated with a single dry acid which converts most of the baking soda in the mix as soon as it's wet. When heated, the reaction becomes increasingly efficient and the efficiency is the reason for the claim of "double acting." This is true to one extent or another of all phosphate based powders. 'Tis the nature o' the beast. Not saying, "don't use;" just saying "baker beware," is all.
Red Star DA is not made by the Red Star yeast company. I've used it, but not for a long time; and don't remember much about it. My only clear memory was that it's a professional product sold only in commercial sizes -- impractical for a home cook in that DA degrades. At least I've never seen it sold any other way, or in a regular market for that matter. Also I remember Red Star as being aluminum based. Are you sure you're not thinking of Bob's Red Mill? I've got to go by Smart and Final anyway, they sell Red Star so I can take a look.
If you do mean Bob's Red Mill, and even if you don't, Bob's is a slightly different phosphate
melange as Rumford. They use two phosphates, one of which is a "pyrophosphate." The increased efficiency is more pronounced than with the single phosphate acid in Rumford. Nevertheless, Bob's is a lot more like an SA than an aluminum based DA like Calumet or Clabber Girl. You just don't get much of a second act with Bob's.
I'm less sensitive than some others to the "metallic" aka bitter aftertaste that one gets when aluminum based powders are overused. My experience with other people is that if the powder is used at its appropriate ratio, about 1 tsp / cup flour, there aren't any complaints; but above 1-1/4 tsp per cup of flour, and it's kvetch galore. Of course, your mileage may vary.
While I think the ingredients and ratios I posted fall within the mainstream of deliciousness and obnoxiously good health -- your palate is your palate, I'm not about to tell you what you taste or don't. On top of that, we've had enough back and forth on this and that for me to know you're honest and knowledgeable. So, if it comes from you ... instant and extra respect.
Hain is an honest outfit. They make good stuff. Not cheap.
BDL