grains

measuring spoons - make sure you level off with a straight edge spatula

Yes, it is believed that if you pour it on an ant hill they will take it to the queen and it will expand and kill the whole colony. You can also use grits, which works really well.

6 tsp = 1 oz

Orrisroot is the ground rhizome of a bearded iris. It is not edible. It can be replaced with vanilla bean, chamomile flowers, or angelica.

If you use self-raising flour then yes. If you use plain flour then you will need to use baking soda or baking powder.

You cannot use baking powder as a substitute for baking soda

If by "thicker" you mean raised higher, then yes, perhaps. Baking powder and baking soda are both "leavenings," which cause cookies and other baked goods to rise. But there are many possible reasons that cookies bake up too flat and chewy:

Too much liquid

Too much fat (butter)

No acidic ingredient to react with baking soda.

Too much baking soda or baking powder.

Not enough egg.

Not baked long enough

Baked at the wrong temperature.

All these possibilities depend on the specific recipe. Some cookies contain nothing more than flour, butter and sugar. Other cookies have long lists of ingredients. And some cookie recipes are MEANT to produce flat, chewy cookies.

Depends on how it's stored. In a well sealed air tight container it'll last pretty much indefinitely. If it's not well sealed, it'll absorb moisture and smells from its surroundings, which will make it both icky and ineffective as a raising agent, but it probably won't kill ya!

You will eat hard, flat, possibly tasty cookies. Baking soda helps the cookies rise. Without it, they stay flat, as does matzoh.

What do you think?

from the BHG magazine of January 2009: 1/4 cup cream of tartar sifted three times with 2 Tablespoons baking soda make a batch of baking powder. Use within a month. For smaller batch: 2 teaspoons cream of tartar sifted with 1 teaspoon baking soda.

2 calories.

This equals 1/2 cup + 1 tsp.

i personly dont think it has a solubility

Baking powder is a leavening agents, which means it is added to baked goods before cooking to produce carbon dioxide and cause it to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.

Baking powder and baking soda both act as a leavening agent. They would do the same thing

Baking Soda is prepared by mixing of Water, Carbon Dioxide gas, Ammonium, SodiumChloride after mixing of all these a another new compound is formed i.e. Sodium Hydrogen Carbonate and AmmoniumChloride. This Sodium Hydrogen Carbonate easily Neutralise an Acid, as it is Non Corrosive Base and it is also know as Antacid.

Because baking powder is designed to release carbon dioxide in the presence of moisture and heat. When you add baking powder to a cake recipe the batter does not begin to rise until after you begin to bake it in the oven.

Proving refers to the way a bread dough rises under the influence of yeast. This is an organic process with the yeast organism feeding on the sugar in the flour, multiplying and releasing gas.The gas is captured by the stretchy sheets of gluten in the dough, gluten that has been stretched and spread during the kneading process - that is why bread need time to rise BEFORE baking.

If you want to make a bread using baking powder you need to use a recipe for Baking Powder Bread, or you could make Soda Bread, Scones, or unleavened bread. Sourdough bread can be made without adding any yeast but in that case you must first create a starter by causing the natural yeasts in Rye flour to multiply.

There is no proving or rising time required for baking powder or baking soda breads, that all happens in the oven. They are quick breads. You can have Irish Soda Bread on the table 30 minutes after you begin mixing it.

2NaHCO3 => (Heat) => CO2 + Na2CO3 + H20

Sodium Carbonate => CarbonDioxide + Sodium Carbonate + Vapor

Ref:
http://www.saskschools.ca/curr_content/paasurvey/foods10/mod3/lo3.3/leaveningagents.htm

you die because it contains a lot of deflated uranium

Sorry but if the recipe calls for it you need both

Baking powder is composed of:

baking soda + two dry acids

When exposed to heat it will react ONLY with itself to create gas to help the baked product rise.

Baking soda is just baking soda:

It reacts with an acid ingredient in your recipe when exposed to moisture which produces gas. Without the acidic ingredient the baked product will taste soapy or bitter, and without the baking soda your baked product will taste sour.

Acid Ingredients include (but are not limited to):

buttermilk

vanilla

lemon juice

Baking Powder would be more of an additive than a food group. If a base component if Baking Powder is Corn Flour, and then Cream of Tartar - one could say it is more in the grain group. (Cream of Tartar would be a byproduct of wide fermintation, but the tartar itself is nothing more than an additive at that point, so it can't live in the fruits group... So- Baking Powder, as an additive, could be considered a cousin of the grains group.

it contains two different types of acids that react at different times. The first acid will react by creating gases when mixed with the liquid in the recipe. The second type will react by creating gases when the batter is exposed to oven heat.