helps it rise? :)
CCan I use baking powder in banana bread
Yes you do need to put in baking powder because baking powder makes them rise
Neither baking soda nor baking powder is a yeast, but each is a leavening agent. In addition, baking powder contains cornstarch, which those who observe Passover strictly do not consume. It is correct to say that baking soda and baking powder both are not yeast as yeast is a living fungus. Yeast however is also a leavening agent. Baking soda is bicarbonate of soda or sodium bicarbonate and it's chemical compound formula is NaHCO3. Baking powder is a combination of bicarbonate of soda, corn starch, & usually 2 acids depending on the type of baking powder. Also those who observe Passover do not eat leavened bread, which is bread made without any leavening agent be it baking powder, baking soda, or yeast. Generally unleavened bread for passover is baked with a dough made of flour, water, & salt. (NO LEAVENING AGENT WHATSOEVER)
Bread recipes can contain various raising agents, such as yeast, baking soda and baking powder.
Sourdough is a type of bread made with yeast starter instead of dry yeast. Starter is for yeast bread and baking powder and soda are for quick breads and cookies. They are not interchangeable.
baking powder, bicarbonate of soda yeast waheyyy
Leavening agents are the ingredients that make the baked goods rise so they are light and airy. It could be yeast, baking soda, or baking powder. Sometimes in cakes, the eggs are whipped into a froth to add air to the cake and this acts as a leavening agent.
A variety of baking supplies - called "leaveners" - make bread rise. Depending on the kind of bread and the type of recipe, one might use yeast, baking soda, or baking powder.
Baking powder is used in cakes since it is relatively 'taste free' and a quick/easy to use leavener. But baking powder is rarely used in breads - yeast is used as the primary leavener in breadmaking. (Yeast is what gives bread it's bread taste plus irregular air bubbles).
There isn't one. Bread Soda is the Irish name for baking soda.
Baking powder and yeast help in the rising of a bread or cake. If it is expired, then it won't be as "active" and therefore decreasing it's ability to rise which makes for a poor bread or cake.
Baking powder is a 1:3 ratio of baking soda to cream of tartar. You cannot just substitute cream of tartar for baking powder - you also need the baking soda.