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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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17-10-2004, 03:01 AM
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Jenn Ridley wrote:
It's not the cornstarch that makes it unusable for baking. It's the physical difference between a powder and a granulated solid that makes powdered sugar unuseable. Most US baking takes advantage of the way that granulated sugar behaves when mixed into a dough or batter. Powdered sugar doesn't work the same way. Powdered sugar doesn't dissolve into liquids or 'melt' into a batter the same way granulated sugar does. jenn My experience, also. Seems to contradict physics, with the enormously higher surface area of powdered sugar,as compared to granulated! I think the next time I need powdered, it comes from the blender or coffee mill... (whirly-blade; the burr grinder stays for coffee!) Dave 
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17-10-2004, 03:01 AM
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Jenn Ridley wrote:
It's not the cornstarch that makes it unusable for baking. It's the physical difference between a powder and a granulated solid that makes powdered sugar unuseable. Most US baking takes advantage of the way that granulated sugar behaves when mixed into a dough or batter. Powdered sugar doesn't work the same way. Powdered sugar doesn't dissolve into liquids or 'melt' into a batter the same way granulated sugar does. jenn My experience, also. Seems to contradict physics, with the enormously higher surface area of powdered sugar,as compared to granulated! I think the next time I need powdered, it comes from the blender or coffee mill... (whirly-blade; the burr grinder stays for coffee!) Dave
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17-10-2004, 03:01 AM
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Jenn Ridley wrote:
It's not the cornstarch that makes it unusable for baking. It's the physical difference between a powder and a granulated solid that makes powdered sugar unuseable. Most US baking takes advantage of the way that granulated sugar behaves when mixed into a dough or batter. Powdered sugar doesn't work the same way. Powdered sugar doesn't dissolve into liquids or 'melt' into a batter the same way granulated sugar does. jenn My experience, also. Seems to contradict physics, with the enormously higher surface area of powdered sugar,as compared to granulated! I think the next time I need powdered, it comes from the blender or coffee mill... (whirly-blade; the burr grinder stays for coffee!) Dave
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18-10-2004, 12:36 PM
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Dave Bell wrote: Jenn Ridley wrote: It's not the cornstarch that makes it unusable for baking. It's the physical difference between a powder and a granulated solid that makes powdered sugar unuseable. Most US baking takes advantage of the way that granulated sugar behaves when mixed into a dough or batter. Powdered sugar doesn't work the same way. Powdered sugar doesn't dissolve into liquids or 'melt' into a batter the same way granulated sugar does. jenn My experience, also. Seems to contradict physics, with the enormously higher surface area of powdered sugar,as compared to granulated! I think the next time I need powdered, it comes from the blender or coffee mill... (whirly-blade; the burr grinder stays for coffee!) Dave Thank you. I do not know whether the powdered sugar of my childhood was pure or mixed with cornstarch. I was going to use an old recipe that calls for powdered sugar, but I will use the finest granulated sugar instead.
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