they will not rise well by baking or frying, other alternative is to MASH the ingredients well
They will probably be a little flat, and possibly mushy.
All purpose is comonly used in baking. However, it will not rise unless you add baking soda, baking powder or yeast. A common southern recipe that some cooks use for all purpose flour is dumplings called 'slick dumplings'. Some classic recipes do not use dumplings that 'rise'. It is a matter of preference. However usually one would want to use self rising flour that has baking powder/salt to rise for a ligher texture.
To make dumplings, you will need flour, baking powder, sugar, salt, milk, and butter or margarine. You can add chicken, onions, celery, pepper, and other vegetables, if desired.
nothing really
The active ingredients in something old can be gone. Advise you get some new baking powder.
They'll explode! It happened to my grandma.
Baking powder is a leavening agent, which is what causes the cake to rise. Too little baking powder will cause the cake to be tough and compact, and won't rise as expected.
The cake rises, causing it to be lighter and airier.
Bicarbonate of soda and baking soda are the same thing. If you are referring to baking powder, please check the provided link which explains the difference between baking soda and baking powder, and what happens if you use them together.
You tell me. What happens when you mix baking powder with vinegar
Baking Powder
Baking powder in a recipe helps your item rise when baking.