I did a taste test. Made four batches of buttermilk biscuits, same recipe, pan and ingredients with four different baking powders. All four were a far cry from the Calumet of my childhood and each had it’s own distinct personality. It was really pretty interesting. The contenders were Hain pure foods, Bob’s Red Mill, Bakewell, and Rumford. Each has it’s differences even in the packaging. Hain’s comes in a glass jar, Bob’s in a plastic bag and Bakewell in a tin that you have to pry open and you have to add baking soda to it. So on to the categories. Winners in order listed.
Best lift
Bakewell – more than doubled
Bob’s
Hain
Rumford
Fluffy inside
Bakewell
Hain
Bob’s
Rumford
Even color vs. speckling
Bob’s – pretty even color
Bakewell – small light speckles
Rumford – medium speckles
Hain – darker speckles (but still not bad looking)
Best flavor
Hain
Bakewell
Rumford
Bob’s
An odd note that Rumford and Bob’s has a stronger taste in the crust than inside
and Bakewell has little taste in the crust but a stronger taste inside. Hain’s was the most even flavor inside and out.
I will be moving on to a white cake round with Hain’s and Bakewell.
Ingredients for anyone curious –
Bakewell Cream – acid sodium pyrophosphate, redried starch.
Hain – monocalcium phosphate, potato starch, potassium bicarbonate.
Rumford – calcium acid phosphate, bicarbonate of soda, cornstarch.
Bob’s Red Mill – sodium phosphate, bicarbonate of soda, cornstarch, calcium phosphate.
