Bakers Ammonia

Culinary Uses:

Baker's ammonia is particularly useful in making certain types of baked goods, like cookies and crackers that are meant to be crisp and light. When you bake with this ingredient, it helps the dough expand rapidly, producing a very airy texture. This makes it perfect for recipes where you want a delicate and crunchy result.

It's important to bake the dough immediately after mixing if you're using baker's ammonia. This is because the chemical starts working right away, releasing gases that help puff up the dough. If the dough is left to sit, it might lose some of its effectiveness, and the finished product could end up being less airy.

Also, the strong smell of ammonia, which is noticeable when the dough is raw, completely disappears during baking, leaving no trace in the taste of your baked goods.

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In a Pinch Substitutions:

To substitute baking powder and baking soda for baker's ammonia in a recipe, a common approach is to use twice as much baking powder as the amount of baker's ammonia called for. You don’t need to add baking soda separately if you're using baking powder, as baking powder already contains baking soda along with an acidifying agent.

For example, if your recipe requires 1 teaspoon of baker's ammonia, you can use 2 teaspoons of baking powder instead. This substitution should give you a similar leavening effect, helping your dough to rise and expand during baking. Keep in mind, though, that while this swap will help achieve a light texture, the crispness specific to baker's ammonia might not be fully replicated.

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Shelf Life:

Stored in a cool, dry place, baker's ammonia can last indefinitely. It should be kept in an airtight container to prevent it from absorbing moisture and odors. Be sure to label your container.

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Precautions:

When you use baker's ammonia in your baking recipes, it's important to bake the items completely. This allows all the ammonia gas, which helps make the baked goods light and airy, to cook out completely. If not fully cooked, some of this gas can remain in the baked goods, which might give them a strange taste and smell.

It’s also important to handle baker's ammonia with care. When you first open the container, you might notice a strong, sharp smell. Try not to breathe this in directly as it can be quite harsh on your nose and throat. To help manage the fumes, make sure your kitchen is well-aired; opening windows or using an exhaust fan can clear the air faster.

Lastly, keep baker's ammonia dry and away from moisture until you need to use it. If it gets wet, it can start reacting and lose its ability to help your baked goods puff up when you finally use it. Store it in an airtight container in a dry place to keep it ready for your next baking adventure.

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Tips and Hacks:

When checking if your baker's ammonia is still good to use, there's a simple test you can do right in your kitchen. Take a small pinch of baker's ammonia and heat it in a hot pan. Watch and smell carefully, if it immediately gives off a strong scent, it means the baker's ammonia is still effective and can be used in your recipes.

This is a useful trick because baker's ammonia should be potent to work well in your baking. If it doesn't release a noticeable amount of fumes when heated, it may no longer be effective in helping your baked goods rise and achieve that light, airy texture. Always make sure it's still active before you start baking, especially if you haven't used it in a while. This way, you'll know your baked treats will turn out just right.

As we always say at Keldons Cookery; When in doubt, throw it out.

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