Baking powder is Sodium Bicarbonate a polar compound that is particularly amenable to water (a polar solvent). So Baking powder will dissolve faster than a non-polar powder like Talcum powder. Also baking power is very finely ground and will present a large surface area to the water which hastens dissolving. Salt in comparison although a strongly polar compound is course ground and will take longer to dissolve.
White sugar is a dehydrated solid - all water has been removed from it. Brown sugar is already partly hydrated with molasses, so it already half way dissolved.
2 calories.
The proper substitution for baking powder is half baking soda and half cream of tartar. They both have leavening properties. If you don't have cream of tartar available, I guess I would go toward 2/3 - 3/4 baking soda and the rest cornstarch.
One to one and a half teaspoons of baking powder and a pinc to one half teaspoon of salt to a cup (125 g) of flour.
That would be a teaspoon and a half. Essentially, one teaspoon and half of another. Not one or two, but one and a half.
Substances dissolve more quickly when more surface area is exposed. By cutting an alka-seltzer in half, you are exposing more surface area to the solvent (water). It would dissolve even more quickly if it were cut into more pieces or crushed into a fine powder.
Although some recipes are quite sensitive, in most cases the difference between one half and one quarter teaspoon of baking powder would not be noticed.
2 grams
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Yes, of course! Otherwise everything would taste half as salty as it was supposed to.
You can use cream of tartar and baking soda as a replacement for baking powder. One half teaspoon of cream of tartar and one quarter teaspoon of baking soda will equal one teaspoon of baking powder.
Baking powder is a good alternative to baking soda. Yeast isn't recommended. You really can't subsitute it. After researching on the internet I have found that this is true, baking powder would be the only substitue.