Baking powder releases carbon dioxide when exposed to moisture and heat. During cooking the carbon dioxide is released in tiny bubbles that make a dough or batter rise (like blowing up a balloon). At the same time the heat evaporates the moisture from the batter and hardens the protein (like eggs or gluten in the flour) which makes the batter set and hold its inflated shape.
Baking soda functions in the same way except that its carbon dioxide is released in the presence of acid such as the acid in fruit or the vinegar or buttermilk in Soda Bread. This is why you'll often see Baking Soda added to a fruit cake or loaf, rather than Baking Powder. Baking Soda has rather a soapy taste and it can be lumpy so it pays to dissolve the Soda in a small amount of mix before adding it to the batter to ensure it is mixed through thoroughly.
Baking Soda is often included as an ingredient in Baking Powder
Baking powder already has an acid and a base (baking soda). You just need to add a liquid to begin the reaction. Such as milk, water, or eggs
Baking powder in a recipe helps your item rise when baking.
Yes it aids in the rising. When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening.
yes indeed
It's very doubtful it will make you sick. However, the baking powder will be useless in the recipe if it has reached (or surpassed) the expiration date.
The recipe that I use calls for baking soda.
yes
Baking soda will cause things to rise also. Muffins are smaller so there is not as much need for lift. Baking powder will give more rise than soda. Whoever created the recipe chose to use soda instead of baking powder.
Baking powder and baking soda are often used together in recipes in order to add lift to the final product. Because baking soda is a base and commercial baking powder is generally slightly acidic, they are often used together to neutralize both each other the other ingredients of the recipe. Yes baking powder and soda can both be used in the same recipe.
If you have too much baking powder, the muffin will look and taste different. If you have too little baking powder, the muffin will be all flat and taste different.
You can use self-rising flour in any recipe that also calls for baking powder. When you do use self-rising flour be sure to omit baking powder, salt and baking soda if in the recipe.
The original Nestlés Toll House cookies (chocolate chip cookies) recipe calls for baking soda, not baking powder. There is no substitute for baking soda or baking powder in a recipe. You have to have it.
depending on recipe but in general 1-2 tsp.