56 votes
Accepted

Why use baking powder instead of yeast?

The main reasons are speed and convenience. Yeast takes longer (even "instant" yeast) and requires more maintenance: waiting for dough to rise, etc. But those are the historical reasons for the ...
Athanasius's user avatar
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53 votes

How can I tell if this is baking soda or powder?

Baking powder contains starch, which is insoluble. Baking soda is completely soluble Take a small bowl, and put 1/8 tsp of the substance in the bottom. Add water. If the substance is bicarbonate ...
Zanna's user avatar
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35 votes
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Can I use baking powder in place of baking soda for dipping pretzels?

No, you cannot use baking powder to dip pretzels. To get their characteristic color and crust, pretzels are traditionally boiled in lye. Another alkaline solution, i.e. those containing a base, can be ...
Benjamin Kuykendall's user avatar
27 votes
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Baking soda as a substitute for baking powder

Baking powder contains baking soda, plus acidic ingredient(s). If you have cream of tartar, you can make baking powder directly: 2 parts cream of tartar 1 part baking soda 1 part corn starch ...
mattm's user avatar
  • 2,474
24 votes

How can I tell if this is baking soda or powder?

Lick your finger Dip it in the jar Lick finger again. If it tastes of: Soap: Soda Very faintly of soap and faintly of starch and slightly fizzes in your mouth: Baking powder
Fabby's user avatar
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15 votes
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Adding baking powder to wet instead of dry didn't work. Why not?

First, I would point out that it actually did work. You say The final result tastes great Have you ever forgotten the baking powder in a cake completely? It doesn't taste great; it is a stodgy lump, ...
rumtscho's user avatar
  • 139k
14 votes

Why use baking powder instead of yeast?

In addition to Athanasius's excellent answer, the other reason to choose chemical over yeast leavening is the composition and proportion of the other ingredients. Yeast is an organism that requires a ...
SgtStens's user avatar
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13 votes

How can I tell if this is baking soda or powder?

Double Acting Baking powder has baking soda (sodium bicarbonate) AND two acids it in Single Acting only has one acid You can use this property to test by mixing the unknown substance with some plain ...
MarsJarsGuitars-n-Chars's user avatar
13 votes
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Potency of stored baking powder: Does it decrease with time or exposure to air or both?

It's mostly due to moisture absorption from the air. Basically, baking powder is a mixture of a base - baking soda (sodium bicarbonate or similar) and a weak acid, usually tartaric acid (potassium ...
bob1's user avatar
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10 votes

How can I tell if this is baking soda or powder?

Mix some with water. Baking soda will do nothing. Baking powder will bubble somewhat
mroll's user avatar
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7 votes
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What is the purpose of baking powder in batter?

The baking powder undergoes a chemical reaction which produces small gas bubbles in the batter. The bubbles break up the batter coating (sort of like the geometry inside a sponge) so you wind up with ...
Lorel C.'s user avatar
  • 7,132
7 votes

Adding baking powder to wet instead of dry didn't work. Why not?

You can add baking powder or baking soda anytime before baking, it's just most convenient to add it to the dry ingredients as is mixes best that way. I've added leavening agents to batter for the same ...
GdD's user avatar
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6 votes

Baking soda as a substitute for baking powder

Baking powder and baking soda ARE NOT THE SAME THING. Baking powder is a mix of soda and an acid that reacts to produce gas that will leaven (rise) the cake. Baking soda is only 1/2. It has a ...
user60670's user avatar
6 votes

Why use baking powder instead of yeast?

The primary benefit of baking powder is speed. You don't have to wait hours for dough to rise from yeast. Baking powder causes a chemical reaction that releases gas for leavening.
mattm's user avatar
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6 votes
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Why add baking powder when creaming sugar and butter?

I can't think of a reason to add the baking powder before creaming, but I can think of a few reasons not to: Pretty much all baking powder these days is "double-acting". It provides leavening two ...
Dan C's user avatar
  • 1,903
6 votes

How to check if baking powder is fresh?

Baking soda is sodium bicarbonate, a mineral. Left to itself in a clean and dry place, it will remain unchanged for billions of years. In particularly wet or polluted environments it may react with ...
Lee Daniel Crocker's user avatar
6 votes

heat-induced leavening agent

Kind of - you can use eggs as leavening. Actually what happens here is that beaten egg retains air in the form of bubbles. The air expands when heated, creating a leavening effect. It doesn't escape ...
bob1's user avatar
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5 votes
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heat-induced leavening agent

Ammonium carbonate: Ammonium carbonate may be used as a leavening agent in traditional recipes, particularly those from northern Europe and Scandinavia (e.g. Speculoos, Tunnbröd or Lebkuchen). It was ...
phipsgabler's user avatar
4 votes
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Shelf life of homemade self-rising flour?

The shelf life is not a problem. This is one of the rare cases where mixing ingredients doesn't change their shelf life. All of them are shelf stable because of lack of moisture, and nothing is ...
rumtscho's user avatar
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4 votes

Thai beef meatballs, how to get chewy texture and how corn flour and baking powder function in recipe?

Baking soda or baking powder? Powder will produce gas bubbles. Both baking soda (but not baking powder) and corn starch are prevalent in chinese cooking and its derivatives elsewhere in Asia. I am ...
user110084's user avatar
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4 votes
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Which is better to use baking soda or baking powder for making cakes?

They are different ingredients and one does not replace the other. Baking soda is an alkali which can react with acidic ingredients in a recipe to produce carbon dioxide which helps baked goods rise. ...
dbmag9's user avatar
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4 votes
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What is the purpose of adding baking powder to a recipe that contains yeast?

Most baking powder available today is double-acting baking powder. The "first" action is when it gets wet. The "second" action is when it gets hot (above 140°F/60°C). Generally ...
AMtwo's user avatar
  • 9,047
4 votes

Adding baking powder to wet instead of dry didn't work. Why not?

Thanks. Definitely baking powder. Well mixed, especially after I realised my mistake. Maybe there was not enough. – Steve That could actually be the problem! When making a cake you don't want to ...
Popup's user avatar
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3 votes

How to determine quantity of baking powder for baking simple cake?

For doubling a recipe, yes, you double the amount of baking powder. Issues with increasing a recipe rarely cause trouble until you get to 4x or more. For baking though, you do want to make sure ...
Dana Brunson's user avatar
3 votes
Accepted

pizza with baking soda instead of yeast

You can make yeast free pizza base using baking powder, it will be a bit crumbly, but it works fine. You could use baking soda, but then as you state you need acid to react with it. Using lemon juice ...
GdD's user avatar
  • 76.3k
3 votes

What is the purpose of baking powder in batter?

Baking powder and baking soda are both leavening - they lighten the batter by adding tiny bubbles of gas. Baking soda is sodium bicarbonate, NaHCO3. When it reacts with an acid like ethanoic acid, ...
Jon Takagi's user avatar
3 votes

Adding baking powder as a final step

I added baking powder to a small amount of additional meal with some water to make it more liquid than solid, then I poured it into/onto the dough and remixed everything together. Thus I had a brand ...
Carol Althea Lazarus's user avatar
3 votes

Omiting salt in baking recipes that use chemical leaveners?

I stopped using salt 40 years ago, therefore I never use salt in baking. I have never noticed any issues. Once your palate adjusts, you will enjoy the fresh flavour of food rather than the salty ...
Seasoned cook's user avatar
3 votes

Baking Powder in scones

I do the same as you, Vivien. I find that mixing in the liquids in advance leads to too much gluten development and some outgassing from the baking powder, but that if the butter/flour mixture is kept ...
Popup's user avatar
  • 1,429
3 votes

What's the point of the first action in double-acting baking powder?

The first "action" is when it gets wet. This is the traditional baking soda + vinegar fizzing. The second rise in double-acting baking powder is when it gets hot. In a baked item, such as a cake, ...
AMtwo's user avatar
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