And can I use one in place of the other in certain recipes?
I've never seen anything with both yeast and baking powder. What's the reason for that? Shouldn't e.g. muffins get even more fluffy by adding some yeast? Or bread by adding baking powder? I know there ...
Both yeast and baking powder are used to gas-fill the pastry, make it expand and thus make it soft and fluffy. Using yeast is rather inconvenient - it can be dead already or if the yeast is submerged ...
I have a recipe that I've used a couple of times that asks for self-rising flour. Unfortunately, I only have regular AP flour where I am right now. I know self-rising flour is a mixture of AP flour ...
Why do some powders like flour or green tea causes lumps in hot water while other powders like sugar or cocoa readily dissolve? Cocoa: http://imgur.com/ncmN1ki.jpg
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.