Although some recipes are quite sensitive, in most cases the difference between one half and one quarter teaspoon of baking powder would not be noticed.
1.15 g (gram)
You can use cream of tartar and baking soda as a replacement for baking powder. One half teaspoon of cream of tartar and one quarter teaspoon of baking soda will equal one teaspoon of baking powder.
I think so. The difference will be negligible.
You can use plain flour with a teaspoon of baking powder.
You decrease liquid by two teaspoons and decrease yeast by a quarter teaspoon
Yes. However, if you use baking soda instead of powder, you'll need to include some acid. A teaspoon of lemon juice or using buttermilk instead of regular milk will work.
1 teaspoon (5 grams) baking powder 1 teaspoon (5 grams) baking powder
Check the date on your baking soda, it might be old. To test baking soda's effectiveness: mix 1/4 teaspoon baking soda with 2 teaspoons of vinegar and the mixture should bubble immediately.
using a quarter teaspoon of baking soda mixed in 4.oz wateryour body can change the acidity to alchaline.
Add one rounded teaspoon of baking powder to each cup of flour. I frequently do this and it always work. Note - not a flat teaspoon of baking powder, not a heaped teaspoon but a rounded teaspoon!
There are approximately 2g of carbohydrates in 1 teaspoon of baking powder. These mostly come from the starch (often cornstarch) put into baking powders to stop them from clumping. You can make a low carb version using the following conversion: 1 teaspoon of baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar.
I don't know how much volume 4 oz. will be, but most recipes use the ratio of 1 teaspoon of baking powder to 1 cup of flour. Weigh the flour, measure it and find the amount of baking powder that way.