Vinegar baking soda and dishwashing liquid will last longer, but they make a really wimpy explosion. It just slowly slides out. If you want a real mans volcano, whip out the 2 liter of coke and mentos. But if you do suggest the 2 liter and mentos, I recommend Diet Pepsi, it has more CO2 which causes the explosions.
vineger
No. When baking with a glass pan, the temperature is reduced from 350 degrees to 325 degrees, but the baking time is not lengthened.
If you take a pinch of the baking powder and put it in water, it should fizzle. If it does not fizzle, it is no longer fresh.
Baking Soda. With sugar and salt, both larger granules than baking soda, the water molecules take longer to "disassemble" the atoms.
It will if there is excess baking soda.
The combination of the two becomes a salute and no longer can react.
After it is done baking, putting white cake in the fridge will make it last longer.
it retains moisture in your cake, so your cake will retain soft for longer time
if you boil the water the baking soda will disolve
No, the size of the cookie pan does not change baking time. However, if the cookies themselves are made larger, they will need a longer baking time.
When you use yeast it takes longer and doesn't get as big, cause you let yeast bread rise.More information:The question is not clear, because in common English usage, "bread baking" assumes the use of yeast. Breads that do not use yeast are called "quick breads" and use baking powder or baking soda for leavening.
Before people had refrigeration, most cakes would go bad if they were not eaten soon after baking. Fruitcakes last longer.