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Polish & American yeast and baking powder?



Polonius3Threads: 1,005
Posts: 4,833
Joined: Apr 11, 08 		  Jan 25, 09, 07:22 /  #
I once heard that the rising power of products sold in Poland and the USA differs. Fresh yeast sold in little cakes in America is supposedly more potent by weight than its Polish equiavlent, (ie less is required to raise the ssame amount of ingredients), but Polish baking powder is supposedly sronger. If that is true, that would make a difference when using recipes from the other country. Anybody have a clue?
LoriThreads: 5
Posts: 122
Joined: Mar 17, 08 		  Jan 25, 09, 21:52 /  #
The default in US recipes is "double-acting" baking powder. This means part of the chemical reaction that cause leavening occurs at room temperature while the product is being mixed, and another reaction occurs at the higher heat during baking. I've never looked for Polish baking powder when in Poland. My only guess is to read the fine print and determine if the baking powder available is single acting or double actint. Good luck.
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