1
vote
2answers
427 views

Does acidity negate double-acting baking powder?

As described here, most common baking powders contain two acids, one that reacts to moisture, and one that mostly reacts when heated. Does that mean that if my dough is already acidic (and has no ...
4
votes
1answer
345 views

How are chemical leaveners affected by moisture and cool temperature?

This is maybe a more precise way of asking, "what happens to left over batter in the fridge?" This question might have to approached per leavening agent.
37
votes
4answers
2k views

What is the difference between baking soda and baking powder?

And can I use one in place of the other in certain recipes?