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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.

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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 soda is ideal for recipes with acidic ingredients like buttermilk, sour cream, or molasses. It's commonly used in recipes like pancakes, quick bread, and some cookies.


2. Baking Powder:

What is it? Baking powder is a mixture of baking soda, an acid (usually cream of tartar), and a starch (like cornstarch) to prevent clumping. There are two types: single-acting and double-acting.

How it works:

Single-acting baking powder releases carbon dioxide gas as soon as it's mixed with liquid and acid in a recipe.

Double-acting baking powder, on the other hand, releases gas both when mixed and when exposed to heat during baking. This allows for a more controlled rise and a longer time window for baking.

Use cases:

Baking powder is versatile and works well in recipes without acidic components. It's often used in cakes, muffins, and biscuits, where a more delicate rise is desired.

Choosing the Right Leavening Agent:

Recipe Matters:

Always use the leavening agent specified in your recipe. Substituting one for the other can lead to unexpected results.

Balance of Ingredients:

The choice between baking soda and baking powder depends on the overall pH of your recipe.

Acidic recipes require baking soda, while neutral or alkaline recipes benefit from baking powder.

Storage:

Keep both baking soda and baking powder in airtight containers in a cool, dry place to maintain their effectiveness.

In summary, baking soda and baking powder are essential tools in the baker's arsenal.

Understanding how they work and when to use them is crucial for achieving the desired texture and rise in your baked goods.

Whether you're making fluffy pancakes, tender muffins, or perfectly risen cakes, the right leavening agent can make all the difference in the world of baking.

Happy baking!

Found this helpful? You are welcome.


NB. This is a repost for those who just joined us.

Great canning tip!

Today's CANNING TIP: To seal without having to boil jars, heat your oven to 200 degrees then place your sealed jars in for 1 hour...after that, turn oven off and leave in oven overnight. This has always worked great 👍

Molasses and black treacle are two viscous, dark syrups derived from sugar production processes.

They share similarities in appearance and usage, but they also have distinct characteristics that set them apart.

In this comprehensive post, we will explore the differences and similarities between molasses and black treacle, including their production, flavor, nutritional profiles, and culinary applications.


1. Production Process:

~ Molasses:

Molasses is a byproduct of sugar refining. It is obtained by boiling down sugarcane or sugar beet juice to extract sugar crystals.

The remaining liquid is molasses, which can undergo further processing to produce different grades.

~ Black Treacle:

Black treacle, also known as blackstrap molasses, is a specific type of molasses.

It is the result of a third boiling of the sugarcane or sugar beet juice.

This extended boiling process makes it darker and more concentrated than regular molasses.


2. Color and Flavor:

~ Molasses:

Molasses typically has a dark brown color and a rich, robust flavor with a sweet and slightly bitter taste.

It is often used in baking and cooking to add depth and sweetness to dishes.

~ Black Treacle:

Black treacle is even darker in color, with a near-black hue.

It has a more intense, bold, and slightly bitter flavor compared to regular molasses.

This makes it a strong and distinctive ingredient in recipes.


3. Nutritional Content:

~ Molasses:

Molasses is relatively high in calories and sugar, making it an energy-rich sweetener.

It contains moderate amounts of essential minerals such as iron, calcium, magnesium, and potassium.

~ Black Treacle:

Black treacle is known for being even richer in minerals than regular molasses.

It is a good source of iron, calcium, magnesium, and other nutrients.

Due to its higher concentration, it is often considered a healthier option among sweeteners.


4. Culinary Uses:

~ Molasses:

Molasses is commonly used in a variety of dishes, including gingerbread cookies, barbecue sauces, baked beans, and marinades.

It imparts a distinctive flavor and moisture to recipes.

~ Black Treacle:

Black treacle is often used in traditional British recipes, such as treacle tart and Christmas pudding.

I personally use it in my chocolate cakes. Those of you who have my cake guide - Cake Master Secrets, must have seen it in the recipe.

It can also be employed in savory dishes like meat glazes and sauces to add a robust, caramelized flavor.


5. Health Considerations:

Both molasses and black treacle are relatively high in sugar and calories, so they should be used in moderation, especially for individuals with dietary restrictions or those watching their sugar intake.

The higher mineral content in black treacle can be beneficial, providing essential nutrients like iron and calcium.

In summary, molasses and black treacle are closely related sweet syrups, with black treacle being a more concentrated and intense version of molasses.

While they share many common uses in the kitchen, their distinct flavors and nutritional profiles offer chefs and home cooks different options for enhancing the taste of various dishes.

Whether you choose molasses or black treacle depends on the specific recipe and the flavor profile you aim to achieve.

The end.

If you found this helpful, you are welcome 🤗

Double Chocolate & Rose Salted No-Bake Brownies

These brownies are basically a delicious fudgey excuse to get some energizing, libido-enhancing, immune-boosting goodness into your body!

Made with less than 10 ingredients, including cacao, cordyceps mushrooms, & rose petal powder, they are an easy, satisfying treat.

These are grain, nut, egg, dairy-free with gentle sweeteners.

Ingredients:

* 1/2 Cup Tahini (if you don't love sesame, try a different nut or seed butter in its place-cashew butter or sunflower butter is delicious!)
* 1/2 Cup Cocoa Powder or Cacao Powder (unsweetened)
* 1/3 Cup Maple Syrup (or monk fruit or honey)
* 1/4 tsp Sea Salt
* 1/4 Cup Coconut Flour
* 1/4 Cup Chia Seeds, blended
* 1/4 Cup Milk of your choice; I used oat milk but any will work!
* 1 Tablespoon Cordyceps Mushroom Powder
* 1 Tablespoon Cacao Powder
* 1 Tablespoon Rose Petal Powder

September is not just a month of transition from summer to fall; it’s also National Childhood Obesity Awareness Month, a time when we focus our attention on a growing concern that affects millions of children and families across the United States.

Childhood obesity has reached epidemic proportions in the United States. According to the Centers for Disease Control and Prevention (CDC), approximately 19% of children and adolescents aged 2-19 are obese. This statistic is concerning, as obesity in childhood can lead to a wide range of health problems, both immediate and long-term. These include an increased risk of type 2 diabetes, heart disease, sleep apnea, and even psychological issues like depression and low self-esteem.

The good news is that childhood obesity is preventable and manageable.

The United States Department of Agriculture (USDA) has lots of resources available to help you get started on this journey. Head over to https://wicworks.fns.usda.gov/resources/national-childhood-obesity-month #:~:text=September%20is%20National%20Childhood%20Obesity,this%20major%20public%20health%20problem.

This week’s spiritual nourishment is taken from Exodus 23:25. God is making it very clear here that if we will worship HIM, He will bless our food and water. Which means no matter what is happening around us, whether our foods and water bodies are being polluted or not, we’re protected. Take some time to Worship the Lord today.

Please share this because most people don’t know the difference!

The Non-GMO and Organic labels are two very different things.

Here’s the main thing to remember:

Organic food is Non-GMO, but Non-GMO food isn’t necessarily Organic.

Organic food isn’t grown with synthetic pesticides, growth promoting drugs, and isn’t processed with neurotoxins like hexane… but “NON-GMO” products can be.

When I have a choice, I choose certified organic food for all these reasons and more!

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The Remarkable Human Body!
The physical house is indeed a beautiful and wonderful machine that only God could have invented. Just see this remarkable fact about the liver : it regrows itself 6-8 weeks which means we can have a brand new liver to assist us on our health journey. God is good 😍💖
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Happy Sunday, this is a gentle reminder to eat your water. And one of the simplest ways is by eating wholesome watermelon. They are really self explanatory: WATER + MELON.🍉🍉🍉
A fruit from the melon family that is mostly made of water. That’s right! Watermelon consists of 92% water and it’s a natural electrolyte that hydrates your cells. 🥰💧🌊🍉🍉🍉

Follow Whole-listic Nation for more wholistic tips!

https://greenlivingtribe.com/scientists-create-meat-from-human-cells-but-claim-its-not-cannibalism/

YOU CAN STORE YOUR VEGETABLES FOR MONTHS

Have you ever wondered how our ancestors preserved a whole winter season worth of frost-intolerant produce? Canning is a useful method, though a large harvest can easily turn it into a seemingly impossible task. The solution many generations before us turned to was building a root cellar.

Although many cannot build their own old-world root cellars due to rentals, adequate space, or urban environments; a little common sense and wisdom of temperature and humidity guidelines will allow anybody to whip together an ideal means of prolonging produce-life through the winter.

A conventional root cellar, which essentially is a room buried in a hillside or underground, meets only a handful of criteria.
Insulation: The earth is a wonderful insulator. A typical old-world root cellar was literally buried on all sides except the entrance, utilizing the natural insulating properties of the soil.

Ventilation: It is important that your make-shift root cellar can breathe. Warm stale air needs to float out of the top of your chamber as fresh cooler air makes its way through the bottom. This is important to keep humidity levels under control in order to prevent the rot of moisture-sensitive vegetables such as squashes.

Darkness: Light accelerates the decomposition of fruits and veggies. An ideal means of storage incorporates complete darkness.

Consider what you may have on hand if you would like to construct a practical yet permanent root cellar:

Burying an insulated plastic or metal trash can with a tight lid is a popular option. Others have gone to the trouble of recycling an entire broken refrigerator by submerging it in a hillside. Another option is to frame off a corner of your basement with a window or vent. A more conservative approach is to sink a large cooler into the ground. If one of these avenues are chosen make sure you are ventilating with a hose or pipe.

A blast valve or similar device may be incorporated to prevent below freezing temperatures from entering your storage compartment.

My personal favorite involves little more than a pile of straw, hay, leaves, or moss and a minimal amount of elbow grease. It is most effective with potatoes (Read on).

As a rule of thumb make sure not to wash any produce prior to storing. This will greatly reduce its ability to keep. Instead provide enough drying time for exterior dirt to dehydrate, then brush off any large clumps.

Apples can be a dangerous food to store with other produce. The idiom one rotten apple spoils the barrel is spot on. As apples age they release ethylene gas which causes other produce to rot too. It’s a wise practice to isolate them in shallow containers with lids. They keep best in 80-90% relative humidity and prefer temperatures of 32-40 degrees Fahrenheit. Check on them often and remove any signs of rot.

Beets prefer the same 32-40 degree temperature range but can withstand a bit more humidity. Outdoor storage is an easy and effective method to practice. Before hard frosts begin simply hoe dirt over the protruding shoulders keeping the foliage exposed. As winter begins mulch over the rows with up to a foot (more for colder climates, less for warmer) of leaves, straw, or hay.

This method may be applied to carrots, parsnips, turnips, celery, rutabagas, cabbages, leeks, kale, and spinach with some success as well. In regards to flavor, the longer you can keep cold tolerant produce in the ground, the better. Cool fall temperatures actually sweeten many vegetables such as beets by literally increasing the presence of sugar.

Brussels sprouts are somewhat frost hardy and can be left in the garden until late fall. They may be kept in a root cellar for some time however a lack of moisture will shorten their lifespan. Like beets they prefer a temperature range of 32-40 degrees and high relative humidity of 90-95%.

Cabbage can withstand light frost when it is young and moderately severe frost when mature. Some varieties are briefly tolerant to temperatures as low as 20 degrees. The aforementioned method of mulching beets can be employed here. Cabbage prefers cold temperatures of 32 to 40 degrees and high moisture of about 80-95% relative humidity making it a good root cellar candidate. Either cut off the head or pull out the entire plant (roots included). If the roots are left on it may last a bit longer in a cellar, however if the stump is left in the ground a smaller leafy cabbage will emerge the following season.

Carrots can be kept in the garden under mulch just like beets. Remember to cover the shoulders with dirt. They prefer temperatures of 32-40 degrees and relative humidity of 90-95% in a root cellar. If storing in a cellar, harvest before the soil freezes, cut the stems close to the carrot, and store in a bucket of leaves or sawdust with a loose lid.

Cauliflower and Celery prefer cold temperatures of 32-40 degrees Fahrenheit and very moist relative humidity of 90-95%.

Celeriac is one of the best keeping vegetables during the winter months. Trim off the longer roots making sure not to cut too close to the meat. Store it in damp sawdust, sand, or moss at an ideal temperature range of 32-40 degrees and a very moist relative humidity of 90-95%.

Dry Beans can be harvested after pods are nearly dried out while still attached to the vine. Spread the pods on newspaper for a week or two until completely dry. A productive trick to separate the beans from the pods is to fill a bag and beat it with a stick. When a hole is cut in the bottom corner the beans will fall out pod-free. Dry beans store well in temperatures between 32-50 degrees though they can withstand freezing temperatures. They are less moisture tolerant at an ideal range of 60-70% relative humidity. Store in dry containers with tight lids.

Garlic needs to be be air dried in a warm arid area for 2-3 weeks. Remove the roots and store at an ideal 32-50 degrees with 60-70% relative humidity and good airflow.

Leeks come in frost hardy varieties which should be utilized if growing for storage. They can withstand a bit of snow and the mulching process may be used up until the ground freezes. Harvest with some roots still attached and store at an ideal 32-40 degrees upright, preferably in wet sand. Though leeks prefer a high relative humidity of 90-95% take care not to wet the leaves during storage.

Onions require curing until the necks are quite tight before storing. To cure spread them in a dry area with sufficient airflow, or hang them upside down. Ideal storage temperatures range from 32-50 degrees with a relative humidity of 60-70%. Make sure they are stored in an breathable container such as crates or mesh bags.

Parsnips store well in uncovered ground until a solid freeze at which point they should be mulched. The frost improves their flavor for a succulent spring harvest. Store harvested parsnips in damp sawdust at an ideal 32-40 degrees and a high relative humidity of 90-95%.

Potatoes should be cured in a dark place for 1-2 weeks at 45-60 degrees. After this they prefer cold temperatures of 32-40 degrees and moist relative humidity of 80-90%. A great means of outdoor storage is piling an insulating material such as straw or hay on top of unused winter garden space with a few inches of dirt on top. Make sure to keep a ventilation hole, clear of dirt, on one side of the pile and a drainage ditch around the perimeter equipped with a small runoff canal.

Throughout the winter hungry gardeners can reach through the ventilation hole and fish out the produce. If you have a tarp on hand covering the top of the pile, but not the ventilation hole, will prevent your storage mound from eroding away. If many potatoes need storing and more than one pile is not an option layer the pile with 4-6 inches of insulating medium, followed by a single layer of potatoes, followed by 4 inches of soil. Repeat the layering process.

Pumpkins should be cured like squash (see below) with the stem left attached and stored around 50-55 degrees. Relative humidity should fall between 60-75%

Sweet Potatoes are able to be preserved all the way until spring if properly cured and stored. To cure, let air-dry in a warm humid environment of 80-85 degrees and 90% relative humidity for 10-14 days. This will toughen the skin and improve the flavor. Sweet Potatoes store best in an unheated room of about 50-60 degrees with a moderate relative humidity of 60-70% taking great care not to let them drop below 50 degrees.

Turnips should be harvested before heavy frosts, tops removed, and stored as you would carrots in a moist insulator such as sawdust, moss, or sand.

Winter Squash should be harvested before a hard frost when the skin is tough enough to prevent pe*******on from a moderately pressed thumb nail. Flavor is best when the seeds are given a chance to fully develop. Make sure to leave the stem on the fruit and cure for about 10 days at 75-85 degrees, ideally. Store them in a moderately dry and warm spot where the temperature doesn’t drop below 50 and preferably stays below 60 degrees. The best relative humidity for storage falls between 60-70%. Great information by Real Farmacy

At THE SEED GUY, we have 9 of our great Heirloom Seed packages, and all our Individual Varieties in Stock Now, that are Non GMO, Small Farm Grown, Still Hand Counted and Packaged so you get the best germination, and Fresh from the New Fall 2022 Harvest. We have SALE Pricing Now on our Seed Guy website at. https://theseedguy.net/15-seed-packages

You can also Call Us 7 days a week, and up to 10:00 pm at night, at 918-352-8800 if you would like to Order By Phone.

If you LIKE US on our page, you will be able to see more great Gardening Articles and New Seed Offerings. Thank you and God Bless You and Your Family. https://www.facebook.com/theseedguy :)

1 bowl vegan lemon loaf with lemon drizzle (starbucks copycat)
I love this quick & easy recipe and it’s a treat for Beginners....
Must express something to keep getting my recipes.... Thank you
Recipe in (c.o.m.m.e.n.t).

Baking soda is a gardener’s best friend: here are 10 clever uses in the garden>> Full article in the first comment 🤩

TOMATO AILMENTS AND THEIR TREATMENTS

It's Summertime, and your Tomatoes should be growing well. Let's hope that you don't have to deal with any Tomato issues this season, but if you do, here is some good info. It is important to be able to identify and treat the common Tomato plant ailments that might crop up.

1) BLOSSOM END ROT--This is one of the most common ailments, and you can tell if your plants have it by looking at where Tomatoes attach to vine. If the attachment appears brown and leathery between the size of a dime and quarter, than that Tomato has Blossom End Rot.

TO TREAT--You will have to take all the Tomatoes off the plants that are affected, and dispose of them. If you don't, it will spread and to all of them. Calcium is required in relatively large concentrations for normal cell growth. When a rapidly growing fruit is deprived of calcium, the tissues break down, leaving the characteristic lesion at the blossom end. Blossom-end rot develops when the fruit's demand for calcium exceeds the supply in the soil.

This may result from low calcium levels in the soil, drought stress, excessive soil moisture, and/or fluctuations due to rain or over watering. Lime (unless the soil is already alkaline), composted manures or bone meal will supply calcium.

2) BLIGHT--There are 3 stages of Blight. Early Blight is black and grey spots on the leaves when Tomatoes are young. Southern Blight is black and grey spots by stem and roots of the tomato plant. Late Blight gets out of hand, and is black and grey spots throughout the leaves, vines, and tomatoes.

TO TREAT--The easiest way is to treat it in it's early stages by removing the parts of the Tomato plants that are infected.. If you don't notice it until the later stages of Blight, you will need to buy an anti-fungal treatment, or you can make an organic one from home. however,

3) CATERPILLARS-- They love to feed on Tomato plants, and should be taken care of right away.

TO TREAT--– There are many treatments available to fight against caterpillar infestations at your local garden store, but you can make your own safe organic remedies at home. An Apple Cider Vinegar spray can be used to keep them away. You can also plant French Marigolds by your Tomatoes to help deter from from coming around

4) FRUIT SPLITTING--This can occur when it is dry, and then you get some heavy rains, or most frequently when there is sudden growth in the tomato plant. It doesn't hurt the Tomatoes, or affect you eating them, they just don't look good after that.

TO TREAT--If it occurs early in the Tomato plants growth phase, it can be reversed. Just water and apply nutrients, as normal, so there's no too dry too wet cycle. If it happens near harvest, it can't be reversed.

5) RED SPIDER MITES-- They are hard to spot, and usually are under your leaves. If you notice cobwebs on your Tomato plants, then you definitely have them.

TO TREAT-- You can always buy treatments at the store to take care of them, but better to make your own organic Apple Cider Vinegar spray, soap spray, or Onion and Garlic spray. Coriander, Dill, and Chrysanthemums are good to plant to deter them.

6) WILT--It is a fungal infection that starts in the roots, and blocks most of the water and nutrients from getting to the plant. It usually causes no problems until Tomatoes are growing on the vines. You will first see yellowing and drying of lower leaves, and then whole plant will wilt during hottest period of day. It will recover some at night, but then wilt again next day

TO TREAT--There really is no treatment when you get wilt that I know of. It is in the soil, so the next time you grow Tomatoes, pick a different spot in the Garden to grow them. It will deprive the Wilt of a host, and it will die out over the next year. Grow seedlings inside in clean soil before transplanting in Spring, and then make sure to pull all weeds that pop up around them

7) SUN SCORCH-- The skin of your Tomatoes will looked bruised and sunken. It sometimes happens when your Tomatoes get too much sun exposure during a real dry and hot period

TO TREAT-- Don't do any pruning of leaves during hot periods. The extra leaves will shield the Tomatoes. You can also use shade cloth to cover them during these periods Once they get Sun Scorch, you cannot do anything for the affected fruit, but you can provide shade for the unaffected ones.

Please visit our THE SEED GUY website when you get the chance. We have Good Pricing on our 9 Heirloom Seed Packages, and all of our Individual Varieties in Stock Now, and we still hand count and package them, like the old days, so you get the best germination.

Our 60 Variety Heirloom Seed package has 33,000 Seeds, Non GMO, fresh from the New Fall 2022 Harvest, and has 49 Vegetable varieties and 11 Herb varieties. There is definitely enough Seeds in the package to help Feed Your Family, and what you don't use right away, you can seal back in the silver mylar bag we include for storage. Great SALE Pricing Now at $79. https://theseedguy.net/seed-packages/50-60-variety-heirloom-seed-package.html

You can also call us 7 days a week, and up to 10:00 pm each night, at 918-352-8800 if you would like to Order By Phone.

If you LIKE US on our page, you will be able to see more of our great Gardening Articles, new Heirloom Seed Offers, and healthy Juice Recipes. https://www.facebook.com/theseedguy Thank you, and God Bless You and Your Family. :)

Save this for next time you’re tempted!

I used to love frozen yogurt and thought it was a healthier alternative to ice cream… and then I learned the truth!

To witness just how processed most frozen yogurt is, I challenge you to go over to your favorite frozen yogurt joint and ask them to show you how it looks before they put it in the machines.

You’ll see that the yogurt ingredients come in a big container of liquid or powder that looks like Kool-Aid (depending on the flavor). It’s a rather disgusting sight to tell you the truth, and an exercise I conduct on occasion to remind myself not to eat that stuff or buy it for my kids.

Instead of this, my kids and I love the Spoonable Smoothies by Sweet Nothings (these are super healthy, but my kids think they are ice cream 🤫. We also love Cosmic Bliss organic ice cream (plant based or grass fed).

Tag your friends below to share the truth!

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Our latest round of testing – based on residents in 18 states, from California to Connecticut, taking samples of their own tap water – showed once again, where we look for PFAS, we find them. 👀 🚰

Very low doses of PFAS in drinking water have been linked to suppression of the immune system, including reduced vaccine efficacy, and an increased risk of certain cancers.

Read more about our latest data and see our recommendations for the best water filters for eliminating PFAS in your home: https://ewg.life/44TxMvP

Rest on this Word for this week, trusting that God is your Ultimate Physician who uses Humans to help manifest Health and vitality to our lives but His Word is potent enough to do the job independently. Actually the real flex is you not getting sick but flourishing all year round in pristine health.