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More Kuchen on the Fly,
Part 2
From Yeast Doughs
to the
Rise of Baking Powder Doughs
and even
Self Rising Doughs
Change is something that those of us that have lived a while on this planet,
As a chef for 50 years....
Some Background on Baking Powder
One of the changes that was way before my acent into the kitchen
that has stayed with us was the invention of Baking Powder,
or Backpulver as it is called in Germany. Back meaning baking and Pulver meaning powder.
While an English man was the first to come up with the idea of putting
an Acid (Cream of Tartar) with a Base (Baking Powder) to
cause a reaction that develops CO2 bubbles in the dough, similar
to the CO2 bubbles formed with yeast,
A German, Dr August Oetker made significant improvements on it.
The man credited with inventing baking powder, Alfred Bird, did not have German heritage. He was actually an English chemist and food manufacturer. Alfred Bird was born on August 25, 1811, in Nympsfield, Gloucestershire, England.
He developed baking powder in 1843 as a solution for his wife, who was allergic to yeast and eggs. His invention allowed her to enjoy baked goods that were typically off-limits to her due to her dietary restrictions. Baking powder became widely popular and revolutionized the baking industry.
Dr. August Oetker, the founder of the Dr. Oetker brand, made significant improvements to the baking powder that helped establish the brand's reputation and success. Here are some key ways in which Dr. Oetker improved his brand of baking powder:
Standardized and convenient packaging: Dr. Oetker was one of the first to offer baking powder in pre-measured, single-use sachets. This innovation made it easier for home bakers to use the product accurately without the need for measuring and ensured consistent results.
High-quality ingredients: Dr. Oetker focused on using high-quality ingredients in his baking powder formulation. He employed strict quality control measures to maintain the purity and effectiveness of the product. This commitment to quality helped establish trust among consumers.
Extensive testing and research: Dr. Oetker invested significant resources in testing and research to improve the performance of his baking powder. He experimented with different formulations, ratios, and combinations of ingredients to create a reliable and effective product.
Innovations in packaging and storage: Dr. Oetker introduced packaging innovations such as moisture-proof and airtight containers for his baking powder. These improvements helped to extend the shelf life of the product and maintain its effectiveness over time.
Consumer education and recipe development: Dr. Oetker not only provided baking powder to consumers but also focused on educating them about baking techniques and offering recipes. This approach helped customers understand how to use the product effectively and encouraged them to experiment with baking.
Through these improvements and a commitment to quality and customer satisfaction, Dr. Oetker built a strong brand reputation for his baking powder, leading to the success of the Dr. Oetker brand in the baking industry.
In 1893, Dr. Oetker introduced its signature baking powder under the brand name "Backin." This product became highly successful, providing home bakers with a reliable and convenient leavening agent. Dr. Oetker's Backin baking powder quickly gained recognition and became a staple in German households.
1902
10 gram package
With our distant relatives in the mid 1800's the making of a cake or kuchen could be very tedious.
Yeast was often hard to come by, and a sourdough culture could take hours and hours to properly raise,
I use to think it was blasphemy to make a kuchen with baking powder as my grandma never did,
But I find them very nice, tender and easy to make, especially with self rising flour.
With my desire to encourage everyone to be able to make a kuchen "On the Fly" the use of self rising flour makes it even easier and faster,
to have a dough in minutes and a kuchen in an hour or so, between doing other things.
What are The Best Baking Powders
I guess I never thought that there would be much difference in baking powders.
I would normally have looked for the cheapest.
The choice of the best baking powder can vary depending on personal preferences and specific baking needs.
However, there are several popular and well-regarded baking powders available in the market.
Here are a few examples:
(I get a small commission from Amazon on the below links)
Dr Oetkers
Their gluten-free baking powder is designed to provide reliable leavening and help baked goods rise without the need for traditional wheat-based baking powders that contain gluten. It is made with a combination of non-gluten ingredients, such as monocalcium phosphate, sodium bicarbonate (baking soda), and cornstarch.
Shortly after the invention of baking powder, came the next step to pre mix it with flour so that you can pop it in a bowl, quick mix with eggs, butter or milk and your dough is ready.
Kuchens on the fly just got easier with Self Rising Flour, and I know I always thought it was like using a pre-prepared
product , like Campbells soup or Betty Crocker cake mix, which just seemed like it was flour with a bunch of chemicals in it.
However it is merely the baking powder and salt mixed with the flour so they have just eliminated a step for you.
So you can just
cream your butter and sugar together, and blend in
egg a bit of milk or water and the dry ingredients and you got it.
Making a Kuchen on the Fly
with
Baking Powder
I start out with 2 bowls.
I like to see things in my mind
Then I add the Dry ingredients in one bowl
and the wet ingredients in the other
Dry ingredients
1 cup Flour,
1/4 cup Sugar,
1 1/2 teasp. Baking Powder
1/2 teaspoon Salt
sometimes I omit the sugar
Wet ingredients
2-4 Tablespoons Milk
1/4 cup Oil
sometimes an egg instead of milk
Sometimes butter instead of oil
Separating it this way I can see it in my mind easy.
Now we can go ahead and pat this into the Springform Pan
or other baking pans
Of your choice
In a rectangular baking dish, sheet pan, pie pan
Or just spread it out and make a Fruut Pizza Kuchen
Easy to keep in your mind, so you don't have to run for the recipe.
I keep my go to Rules of Thumb on one of my cabinet doors
for easy reference.
Also develop your favorite measuring devices.
so you can see the measured ingredient clearly
Get extra measuring cups
and spoons to keep in your
containers of flour and sugar for quick measuring.
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Make Your Own Self Rising Flour
Ingredient
1 cup
4 cups
8 cups
All Purpose Flour
1 cup
4 cups
8 cups
Baking Powder
1 1/2 tsp
1-1/2 Tblsp
3 Tblsp
Salt
1/2 tsp
2 tsp
4 tsp
or Buy Some Quality
Self Rising Flour
King Arthur
Self Rising Flour
This is the brand that I hear is closest to German flour.
I use it all the time.
Its a little more expensive but always smells fresh and silky
The crusts are interchangable with any yeast crust
So you can make things that are relatively easy
and make them look elaborate.
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Here are Some Videos of Myself Making Kuchen
(thanks for your support I am new at making videos)
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A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes
Bonus Recipe CD with the Ebook and recipes with step by step pictures
Biography of my grandma
Emma Block From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.
Through modern technology we can enjoy music from Germany at the touch of your computer, there are many venues now, Pandora, Amazon music, and Youtube is free.
I love my noise canceling headphones that are completely wireless and give incredible sound!
This is a wonderful tool from Germany, that makes the longer Spaetzle noodles. My German friend brought one over from Germany for me.
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Our German Cookbook
A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes
Bonus Recipe CD with the Ebook and recipes with step by step pictures
Biography of my grandma
Emma Block From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.
Karin Elliot born and raised in Germany
is a chef and wonderful friend giving me encouragement through the years here and donated her recipes for our newsletter. She also does wonderful volunteer work like providing meals for school children in need in Tuscon, Arizona.
Many German-Americans and German immigrants are interested in Native American items from books and movies to jewelry and arts and craft supplies. Karin will take care of you personally with her online store Native Rainbows
This is the newsletter you are reading now, called the German Goodies Recipe Newsletter. I have been publishing this for 20 years now and we have had a lot of fun doing it.
If you enjoy the history I talk about in this newsletter you will also love the history of other dishes and foods I like to do in my
Food History Newsletter
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