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Skink wrote:They didn't give you a key? That's poor.

Anyways, do you think it's water?

I agree with Skink, beacause water is in pretty much every baking recipie. Also im pretty sure water is a base.

Water is neither acid nor base with a pH of 7. We call it 'neutral'.

Skink wrote:Water is neither acid nor base with a pH of 7. We call it 'neutral'.

that's kinda what I meant. Still working on ph levels. Sorry for the confusion.

So do you think it's baking powder or baking soda? Which one?

I think each recipe calls for a different one, so it's hard to decide.

al3201 wrote:So do you think it's baking powder or baking soda? Which one?

I think each recipe calls for a different one, so it's hard to decide.

I would guess baking soda out of the two just because baking powder is essentially a mixture containing baking soda.

I still think it is water, because Baking soda and Baking Powder are two different ingredients each used half the time

Well, I think it's possibly water, since water and baking soda/powder (yes, I know they are 2 different things) are all leavening agents. (Someone correct me if I'm wrong.) It seems that in most of the recipes I've made water is used, whereas baking soda/powder are less used.

I have some questions...
On nutritional labels, why is the total amt. of calories always lower than what I calculate it to be? I know that carbs and protein are 4 cal/gram and fat is 9 cal/gram.

And..
What are some examples of baked goods that use baking soda/baking powder/water/air as leavening agents? (Like a few for each)

PicturePerfect wrote:On nutritional labels, why is the total amt. of calories always lower than what I calculate it to be? I know that carbs and protein are 4 cal/gram and fat is 9 cal/gram.

And..
What are some examples of baked goods that use baking soda/baking powder/water/air as leavening agents? (Like a few for each)

The Atwater system's 4 and 9Cal/g (watch big C vs. little c calories! These are kcals which are big C Calories!) are just estimates, averages, for how much energy those macromolecules give. Don't you think it seems too easy? Here's an explanation:

http://www.wisegeek.com/how-are-dietary-calories-calculated.htm wrote:Unfortunately, the Atwater system is far from perfect. Some carbohydrates contain insoluble fiber that cannot be digested by the body, leading to necessary adjustments in the caloric calculation. Critics argue that the Atwater system of measuring dietary calories is too general, and will not give you the correct calories for every individual sample.

Earlier in the page, it tells you how the more accurate way to do this is using calorimetry which explains the disparity you find when calculating them using the Atwater system. I'd expect it to be good within, say, 5% or so.

About your other question, opening a cook book might help you (that's my way of saying I don't know ).

Makeithappen wrote:I still think it is water, because Baking soda and Baking Powder are two different ingredients each used half the time

Well, it depends on what they mean by "base."

al3201 wrote: Well, it depends on what they mean by "base."

i guess the world may never know