Creative Edge

In this post, we will be looking at Baking Powder versus Baking Soda, what they are, How they work, Use Cases, and How to store them. ••• Baking is not just about following a recipe; it's a science that involves the careful balance of ingredients to achieve the perfect texture, rise, and taste in your baked goods. Two common leavening agents in baking are baking soda and baking powder, and understanding the differences between them is key to successful baking. 1. Baking Soda (Sodium Bicarbonate): What is it? Baking soda is a pure chemical compound known as sodium bicarbonate. It's a base that requires an acid to activate its leavening properties. How it works: When baking soda encounters an acid (like yogurt, lemon juice, or vinegar) in a recipe, a chemical reaction occurs. Carbon dioxide gas is released, causing the dough or batter to rise. This reaction happens quickly, so it's essential to bake your goods immediately after mixing. Use cases: Baking so...

  Famous photograph by Benjamin Baker, in which through a living model the cantilever structural principle on which the solution to the Firth Bridge over the Forth was based was depicted. "To illustrate the structural theory of a cantilever beam (Gerber), a human demonstration was carried out. The loads were represented by the person sitting in the middle of the span of the suspended span. The arms of the persons seated on both sides represented the traction at the joints; the wooden bars, the compression at the lower elements, and the bricks, the anchor points located at the pylons. The chairs represent the granite piles. Imagine the chairs 500 m apart and the men's heads as high as St. Paul's cross (London church, 104 m) their arms represented by steel beams and the canes by 3.5 m diameter tubes at the base you get a good notion of the structure." Heinrich Gerber applied in 1866 a theory that consisted ...