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Baking Powder is a proprietary mixture of ingredients, including an alkaline (base) baking soda (base) and acid powder(s) like cream of tartar, MCP and SAS, and often a stabilizer like cornstarch (acid to neutral). Because the PH of a powder is measured when mixed with water, and usually one or more of the acids aren't soluble at room temperature, baking powder will turn from an alkaline to neutral when cooked with a liquid. This chemical reaction causes the release of CO2, which is why my bread has these little holes that makes it so fluffy.

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10y ago

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