I have never even heard of a dutch baby pancake :( but wow that thing was rising on up, reminds me of a yorkshire pudding, I have never tried to make Choux Pastry or the things you mentioned it is good for so this will be a intimidating task but I will give it a go. :) Thank you for another great lesson.
Dutch Baby's and Yorkshire Puddings are very similar, but Dutch Baby's do have a higher ratio of egg in them and are traditionally cooked in butter rather than pan drippings. I'm excited to hear how your first choux pastry experience goes! I walk you through it step by step in my post so hopefully it will make it less intimidating!
I really enjoy creating my own recipes, but I dont know how to, so for me to learn the basics and, understand what each ingredient does, helps me to understand and fulfill my needs. I watched hundreds of videos, and scanned the web, and this has been the most in depth. So thank you! Keep this series going plz.
This is extremely informative. Thank you so much for your videos. You're making baking sound even more interesting that it already looks. I learned so much from this video.
I really feel like I’m in baking school with these videos. I came here thinking I would learn a trick or two because I’ve been cooking & baking for almost 20 yrs. But I literally learn several things I never knew with each lesson. Now 😊I feel like I was actually was an amateur before 😂
I make a lot of sugar cookies and I've been advised to avoid baking soda because "soda spreads and powder puffs" is it just because it's weaker? And the cookies don't spread? I'm curious
As a Dutchman I'm a little confused about the Dutch baby pancake haha. However really appreciate the course you've laid out. The descriptions on what specific ingredients (different types of flour, leavening agents, eggs and fats) do is really well laid out. I've been cooking since my 18th but only started baking during the pandemic. It's quite daunting for the beginner and I wish I stumbled upon your videos earlier. Thanks!
Here is the believed origin of why Americans call if a Dutch Baby: “ Its ancestor is the crepe-like German pancake known as pfannkuchen. Many credit Seattle’s Maca Cafe for adapting the recipe in the early 20th century. Legend has it that when Victor Maca’s daughter first saw the German-derived dish, she mispronounced Deutsch (“German”) as “Dutch,” and the Dutch baby was born.”
My recipe for Springerle cookies should have Hartshorn (ammonium bicarbonate). Years ago, someone changed it to baking powder, but the pictures that are molded into them with a special rolling pin get lost as the leavening inflates them like balloons. I need to learn more about these things. Further complicating the matter is the package of all purpose flour (Gold Medal) that says it can be used in recipes that require self rising flour.
Baking powder works instantly and during the baking process. Yeast is a living organism that gives off carbon dioxide that is trapped in the gluten structure of bread and makes it rise. Yeast is very slow to work, baking powder is fast, hence the name "quick breads"
Can I use eggs n lemon juice together wen baking biscuits? Is that right to use both or please let me know of any natural ingredient which is easily available in our kitchen for leavening ?
Hi Richard! It doesn't typically make sense to combine yeast with chemical leaveners (baking powder and baking soda) because yeast needs time to function properly while baking soda and baking soda begin acting immediately. If you were to add baking soda or baking powder to a yeast dough and allowed the dough to ferment, the chemical leaveners would no longer be active by the time the baked good goes into the oven.
hi may i ask, if i use baking powder instead of yeast, should i follow the same measurements of yeast given in a recipe, or there's an equivalent measurement of baking powder to yeast.
Hi Ree, Unfortunately, baking powder is really not a direct substitute for yeast. While they both perform the same function of leavening your baked good, the way in which they do this is completely different and your recipe likely will not be very successful by trying to substitute the two. If you do not have access to or want to use yeast, I suggest looking for recipes that specifically call for baking powder.
Hi there! Yeast risen pancakes are a thing. You must make the batter ahead of time and allow it to ferment to develop the flavor and to give the yeast time to produce c02. Here is a good yeast pancake recipe: www.marthastewart.com/340301/yeast-raised-pancakes
A quick question: you said that we knead the dough with biological yeast so that the gluten formed makes the dough elastic to trap in the gases exhaled by the funghi feeding on the starches and sugars. Why can't that same process work with baking powder? I understand that when you make the dough with baking powder, the chemical process already starts right then and there. So is it that if you tried to knead the dough, you would "knead out" the gases made by the baking powder? I wonder if I already answered my own question hahahahaha My initial thought was that you could knead the dough enough to develop gluten but I had forgotten that the chemical reaction would last a finite amount of time, of course
It doesn't make a lot of sense to combine chemical leavening with yeast for several reasons. Chemical leavening works quickly to leaven your dough. When it gets hydrated and combined with an acidic ingredient it starts immediately producing carbon dioxide. Where yeast needs time to start creating gasses. So by the time it goes into the oven, the baking soda will be inactive. Baking powder is double acting so it does get another burst of activity when it hits the heat, but it will only be half as active. What kind of recipe would you want to do this in?
@@goodnewsketo178 Yeast needs starch or sugar to feed on in order to work. So unfortunately, there isn't much in the keto diet that would get the yeast activated and moving to give it a yeasted flavor. Sorry I can't be of more help. I don't have any expertise with that kind of baking.
@@BakerBettie I appreciate any help you can give. I understand that when one adds sugar to yeast, the yeast digests it, making it uncountable as carbs. So, I could activate rapid rise yeast with a small amount of sugar. I'm just trying to get the gist of using the leavening when there is no gluten nor starch to speak of. I have heard of bakers adding vital wheat gluten to their dough. I am trying to understand how the yeast and or baking powder would react. Thanks for your time.
I am worst baker in the whole world. I usually over burn, added too much baking soda and makes it taste like soap. I turned anything into rocks and always bake things taste weird
So if you are following a recipe using yeast/the biological leaving how much baking powder could be used instead Say one packet of yeast = __ baking powder?? Thank you again for the video ❤
Gluten is what gives traditional baked goods structure. When a dough or batter is baked, the gluten network stretches to contain the gasses that are leavening the baked good. A strong gluten network will produce baked goods with a lot of chew and a sturdy structure. In contrast, a weak gluten network will produce baked goods and are light and tender.
Leavening is what makes your baked goods rise. This is created through air, steam, and carbon dioxide gases created by baking soda, baking powder, or yeast. Hope that helps!
Hi there! Yeast needs time to function. If you put it in a dough and then immediately baked without giving it any time, nothing will really happen. You won't get any lift from the yeast and you also won't get any flavor from the yeast. It needs time to feed to create the gasses to leaven your baked good. Hope that helps!
Hi there, baking powder also helps leaven your baked goods but it works in a completely different way than yeast does. Yeast needs a strong gluten structure to hold in its gasses because as it feeds, it produces the gasses very slowly. This is why bread dough is kneaded. It builds strength to help hold in the gasses produced by the yeast. Baking powder leavens baked goods with lighter textures and less gluten development. It releases gasses very quickly and you want less of a gluten structure so it can rise in the oven and stay tender. This is why you are careful to not overwork the gluten in things like biscuits and muffins. Hope that helps.
@@BakerBettie thank you so much i appriciate it so much,, im from mindanao Philippines,, and i make sio pao,, and sell it to support my school,, your time to videos like this is important to improve my baking,, thank you so much
Hi there! Yeast is a type of leavening. Leavening is a general word for the thing that makes your baked good rise. In this video I describe all of the things that can leaven your baked goods: yeast, baking soda, baking powder, air, steam.... All of these things work to leaven the baked good, but they work in different ways. Yeast is an organism that feeds on the sugars in bread dough. When it feeds, it produces carbon dioxide gas which leavens the baked good. Hope that helps!
Indian roti is considered an "unleavened bread" so it does not contain chemical leavening or yeast. So you are correct, steam will puff up the bread as it is cooking and then it deflates.
@@BakerBettie The Ethiopian Injera uses the yeast to form the thousands of holes they call "eyes" to make the flat bread scoop sauces like a spoon. I think the French Crepe is done the same way I guess.
@@lamrof Yes! I have made Injera once where we let the flour naturally ferment with the natural yeasts in the flour and the air. Very delicious! Traditionally, French Crepes do not contain any leavening and are not allowed to ferment.
Yeast needs time to feed in order to leaven the baked good. In order for it to make bread rise, you must develop a strong gluten structure so that the dough will hold the gasses in. This leads to the best flavor of the bread and also the best texture. If you were to develop gluten strong enough to hold in the gasses that yeast produce in a cake, the cake would be tough and chewy. So baking soda or baking powder is used for quick leavening and yeast is used when the flavor is desired and when a strong chewy texture is what you want.
While yeast is also a leavener like baking powder and baking soda, it functions differently. It really needs to be used in baked goods that have a strong gluten structure like a bread dough. It does not work well in something like a muffin or cookie because the gluten isn’t strong enough to hold the gasses in. Make sure when you measure baking soda or baking powder that you level it off well so you aren’t putting too much in.
Luv you hair. Lipstick creates an amazingly attractive contrast with your blue eyes. Thank you for the amazing information. Intelligent as well. I hope I get similar results. I will definitely let you know. Perhaps I'll share both tips with my girlfriend. Success is a lifestyle. Thanks for sharing.
Can you believe how much that dutch baby pancake rises just from the steam leavening it? It is magical!
I have never even heard of a dutch baby pancake :( but wow that thing was rising on up, reminds me of a yorkshire pudding, I have never tried to make Choux Pastry or the things you mentioned it is good for so this will be a intimidating task but I will give it a go. :)
Thank you for another great lesson.
Dutch Baby's and Yorkshire Puddings are very similar, but Dutch Baby's do have a higher ratio of egg in them and are traditionally cooked in butter rather than pan drippings. I'm excited to hear how your first choux pastry experience goes! I walk you through it step by step in my post so hopefully it will make it less intimidating!
what is the substitute of yeast in making dough?pleaseee notice me huhu I need it huhu
i am so happy to have found this channel. finally someone who can EXPLAIN why, and not just tell me to do stuff. Keep it up :))
I agree a hundred percent. Her channel has helped me to understand everything about baking a lot better.
I'm only halfway thru and this is easily the best explanation after watching hundreds of these videos. Thank you🙏
Thank you so much! that makes me so happy!
I really enjoy creating my own recipes, but I dont know how to, so for me to learn the basics and, understand what each ingredient does, helps me to understand and fulfill my needs. I watched hundreds of videos, and scanned the web, and this has been the most in depth. So thank you! Keep this series going plz.
thank you, this answered the questions I have had for years now and I feel empowered to bake better!
Wonderful!
10 years in culinary, never dealt with pastry till I left. This was very helpful.
You're very welcome!
omg thank you so much for the explanation... know i understand why my dough doesnt rise with baking powder, i thought it worked like yeast
Glad I could help!
thanks!! you really cleared all my confusions
So happy to hear that!
I’m not your student and I WILL NOT DO YOUR HOMEWORK. Great video.
Baker Bettie, you are AWESOME, SMART and so INFORMATIVE👌😊! Thank you for being a GREAT teacher and chef/baker🙌😄!
Aw that is so sweet! Thank you!
@@BakerBettie You're VERY WELCOME and THANK YOU🙌😊!
This is extremely informative. Thank you so much for your videos. You're making baking sound even more interesting that it already looks. I learned so much from this video.
explained very well and easy to understand thank you 🌼
I'm so glad!
I really feel like I’m in baking school with these videos. I came here thinking I would learn a trick or two because I’ve been cooking & baking for almost 20 yrs. But I literally learn several things I never knew with each lesson. Now 😊I feel like I was actually was an amateur before 😂
Excellent tutorial! 👏🏾👏🏾 Thank you!
Thank You for the great information. Today I learned soething.
Excellent explanation!
Thanks Bettie for all your teaching. thx a lot.
You're so welcome!
Most complete information, thanks
Really glad you found it useful!
Great explanation👍
Solid explanation! Well done.
thanks!
Very informative, thank you!✨
You're so welcome!
Very informative video and good explanation.
Glad it was helpful!
Thanks, miss. Perfectly explained.
Hi what was the last French style baked product you mentioned at the end of the video?
Do a series JUST on toaster oven baking 😊
Extremely helpful and detailed!
Very informative video. Thank you.
I'm so glad you found it informative!
I make a lot of sugar cookies and I've been advised to avoid baking soda because "soda spreads and powder puffs" is it just because it's weaker? And the cookies don't spread? I'm curious
As a Dutchman I'm a little confused about the Dutch baby pancake haha.
However really appreciate the course you've laid out. The descriptions on what specific ingredients (different types of flour, leavening agents, eggs and fats) do is really well laid out. I've been cooking since my 18th but only started baking during the pandemic. It's quite daunting for the beginner and I wish I stumbled upon your videos earlier. Thanks!
Here is the believed origin of why Americans call if a Dutch Baby: “
Its ancestor is the crepe-like German pancake known as pfannkuchen. Many credit Seattle’s Maca Cafe for adapting the recipe in the early 20th century. Legend has it that when Victor Maca’s daughter first saw the German-derived dish, she mispronounced Deutsch (“German”) as “Dutch,” and the Dutch baby was born.”
My recipe for Springerle cookies should have Hartshorn (ammonium bicarbonate). Years ago, someone changed it to baking powder, but the pictures that are molded into them with a special rolling pin get lost as the leavening inflates them like balloons. I need to learn more about these things. Further complicating the matter is the package of all purpose flour (Gold Medal) that says it can be used in recipes that require self rising flour.
Still I would like to know about the food difference between yeast and baking powder.
Baking powder allows your mixture to rise while baking. Yeast mixture allows it to sit and rise naturally over a course of time.
Baking powder works instantly and during the baking process. Yeast is a living organism that gives off carbon dioxide that is trapped in the gluten structure of bread and makes it rise. Yeast is very slow to work, baking powder is fast, hence the name "quick breads"
Can I use eggs n lemon juice together wen baking biscuits? Is that right to use both or please let me know of any natural ingredient which is easily available in our kitchen for leavening ?
Thank you for your information.
Is it ok to combine baking soda, baking powder and yeast together when making a bread?
Hi Richard! It doesn't typically make sense to combine yeast with chemical leaveners (baking powder and baking soda) because yeast needs time to function properly while baking soda and baking soda begin acting immediately. If you were to add baking soda or baking powder to a yeast dough and allowed the dough to ferment, the chemical leaveners would no longer be active by the time the baked good goes into the oven.
@@BakerBettie you just clear my confusion, too manya recipes mention to use baking powder and yeast together 😂
hi may i ask, if i use baking powder instead of yeast, should i follow the same measurements of yeast given in a recipe, or there's an equivalent measurement of baking powder to yeast.
Hi Ree, Unfortunately, baking powder is really not a direct substitute for yeast. While they both perform the same function of leavening your baked good, the way in which they do this is completely different and your recipe likely will not be very successful by trying to substitute the two. If you do not have access to or want to use yeast, I suggest looking for recipes that specifically call for baking powder.
Thanks this is going to help me with my GCSEs food tec ❤️
That's so great! Happy to hear it!
Omg thank you so much I now understand
So that's the difference between Baking Soda and Baking Powder ❤️🤓🐶✨
Fresh cream yeast is not available instead of10 g fresh yeast how many g of instant dry yeast should I use please help me
Thank you.
You're welcome!
thank you so much
What happens if i put yeast on pancake batter. Ur reply would be deeply appreciated
Hi there! Yeast risen pancakes are a thing. You must make the batter ahead of time and allow it to ferment to develop the flavor and to give the yeast time to produce c02. Here is a good yeast pancake recipe: www.marthastewart.com/340301/yeast-raised-pancakes
It is good Baking powder and yeast together for dough?
You spoke about yeast on dough but using it for cakes you left out can you tell me about that
A quick question: you said that we knead the dough with biological yeast so that the gluten formed makes the dough elastic to trap in the gases exhaled by the funghi feeding on the starches and sugars. Why can't that same process work with baking powder? I understand that when you make the dough with baking powder, the chemical process already starts right then and there. So is it that if you tried to knead the dough, you would "knead out" the gases made by the baking powder? I wonder if I already answered my own question hahahahaha My initial thought was that you could knead the dough enough to develop gluten but I had forgotten that the chemical reaction would last a finite amount of time, of course
Can you combine different leavening agents such as baking powder and yeast?
It doesn't make a lot of sense to combine chemical leavening with yeast for several reasons. Chemical leavening works quickly to leaven your dough. When it gets hydrated and combined with an acidic ingredient it starts immediately producing carbon dioxide. Where yeast needs time to start creating gasses. So by the time it goes into the oven, the baking soda will be inactive. Baking powder is double acting so it does get another burst of activity when it hits the heat, but it will only be half as active. What kind of recipe would you want to do this in?
@@BakerBettie I am trying to make dough for keto that would rise best and have the yeast flavor.
@@goodnewsketo178 Yeast needs starch or sugar to feed on in order to work. So unfortunately, there isn't much in the keto diet that would get the yeast activated and moving to give it a yeasted flavor. Sorry I can't be of more help. I don't have any expertise with that kind of baking.
@@BakerBettie I appreciate any help you can give. I understand that when one adds sugar to yeast, the yeast digests it, making it uncountable as carbs. So, I could activate rapid rise yeast with a small amount of sugar. I'm just trying to get the gist of using the leavening when there is no gluten nor starch to speak of. I have heard of bakers adding vital wheat gluten to their dough. I am trying to understand how the yeast and or baking powder would react. Thanks for your time.
Yes it's possible make a small biga with yeast six hours before you make your full recipe where then you can put in your baking powder.
I am worst baker in the whole world. I usually over burn, added too much baking soda and makes it taste like soap. I turned anything into rocks and always bake things taste weird
So if you are following a recipe using yeast/the biological leaving how much baking powder could be used instead
Say one packet of yeast = __ baking powder??
Thank you again for the video ❤
Hi, you should not substitute baking powder for yeast in a recipe. They do not react the same.
you're the real MVP
HAHA thank you!
Perfect 👌
What is the role of gluten in dough?
Gluten is what gives traditional baked goods structure. When a dough or batter is baked, the gluten network stretches to contain the gasses that are leavening the baked good.
A strong gluten network will produce baked goods with a lot of chew and a sturdy structure. In contrast, a weak gluten network will produce baked goods and are light and tender.
what is the substitute of yeast in making dough? please notice me huhu
Thank you!
You're so welcome!
so how would you describe the leavening process in a couple sentances?
Leavening is what makes your baked goods rise. This is created through air, steam, and carbon dioxide gases created by baking soda, baking powder, or yeast. Hope that helps!
What is leavening agent 500(ii)
what would happen if I added yeast and baked the dough immediately ?
Hi there! Yeast needs time to function. If you put it in a dough and then immediately baked without giving it any time, nothing will really happen. You won't get any lift from the yeast and you also won't get any flavor from the yeast. It needs time to feed to create the gasses to leaven your baked good. Hope that helps!
Much thanks Baker Bettie! I would like to ask you that Do we have any problem with health by using Baking soda or baking power for baking or cooking ?
Tnks
Can a baking powder work as good as yeast??
Hi there, baking powder also helps leaven your baked goods but it works in a completely different way than yeast does. Yeast needs a strong gluten structure to hold in its gasses because as it feeds, it produces the gasses very slowly. This is why bread dough is kneaded. It builds strength to help hold in the gasses produced by the yeast. Baking powder leavens baked goods with lighter textures and less gluten development. It releases gasses very quickly and you want less of a gluten structure so it can rise in the oven and stay tender. This is why you are careful to not overwork the gluten in things like biscuits and muffins. Hope that helps.
@@BakerBettie thank you so much i appriciate it so much,, im from mindanao Philippines,, and i make sio pao,, and sell it to support my school,, your time to videos like this is important to improve my baking,, thank you so much
Sweets making for can I use yeast
Why do I find recipes with, for example, the same amount of flour and sugar and other ingredients, but the baking powder amounts vary?
I shall note these down...
QUESTION Aren't yeast extract the same as leavening?
Hi there! Yeast is a type of leavening. Leavening is a general word for the thing that makes your baked good rise. In this video I describe all of the things that can leaven your baked goods: yeast, baking soda, baking powder, air, steam.... All of these things work to leaven the baked good, but they work in different ways. Yeast is an organism that feeds on the sugars in bread dough. When it feeds, it produces carbon dioxide gas which leavens the baked good. Hope that helps!
Indian roti is done via the 3rd method?
Indian roti is considered an "unleavened bread" so it does not contain chemical leavening or yeast. So you are correct, steam will puff up the bread as it is cooking and then it deflates.
@@BakerBettie The Ethiopian Injera uses the yeast to form the thousands of holes they call "eyes" to make the flat bread scoop sauces like a spoon. I think the French Crepe is done the same way I guess.
@@lamrof Yes! I have made Injera once where we let the flour naturally ferment with the natural yeasts in the flour and the air. Very delicious! Traditionally, French Crepes do not contain any leavening and are not allowed to ferment.
you're good
Oh, thank you!
awesome
Why is yeast used fr bread and baking powder fr cakes?
Yeast needs time to feed in order to leaven the baked good. In order for it to make bread rise, you must develop a strong gluten structure so that the dough will hold the gasses in. This leads to the best flavor of the bread and also the best texture. If you were to develop gluten strong enough to hold in the gasses that yeast produce in a cake, the cake would be tough and chewy. So baking soda or baking powder is used for quick leavening and yeast is used when the flavor is desired and when a strong chewy texture is what you want.
If baking powder can be used in all recipes whats the point of baking soda? Can you just replace baking soda with baking powder?
👏👏👏👏
How many times did she say now? 100?
What happens when we make a recipe that requires yeast and flour that has baking powder in it
I always use too much baking powder and soda and it tastes terrible I wanna use yeast instead
While yeast is also a leavener like baking powder and baking soda, it functions differently. It really needs to be used in baked goods that have a strong gluten structure like a bread dough. It does not work well in something like a muffin or cookie because the gluten isn’t strong enough to hold the gasses in.
Make sure when you measure baking soda or baking powder that you level it off well so you aren’t putting too much in.
Ago old mysteries solved. 😇
Luv you hair. Lipstick creates an amazingly attractive contrast with your blue eyes. Thank you for the amazing information. Intelligent as well. I hope I get similar results. I will definitely let you know. Perhaps I'll share both tips with my girlfriend. Success is a lifestyle. Thanks for sharing.
👍🏆🌻
can someone summarize all of this in a few sentences I'm trying to finish my baking assignment
Hii thanks.. Friend
Hakdog
Your eyes are charming❤️
AAA+++
You’re very beautiful 🥰
thank you so much