Baking Powder

It depends on your definition of natural. Baking powder is a combination of several things: an alkaline component (which is often sodium bicarbonate aka baking soda), a starch, and acid salts.

Baking soda naturally occurs on Earth in a mineral form called nahcolite, however, the majority of baking soda found on grocery-store shelves in produced artificially because it is cheaper and easier than harvesting nahcolite.

The starch that is primarily used is cornstarch. Cornstarch is, well, the starch of corn. It is naturally occurring and is not modified.

Now for acid salts. I will try to explain this in the simplest terms I can in case you aren't chemistry inclined. Acid salts are certain kinds of acids that have been partially neutralized (pH increased). Because the acid is only partially neutralized (it's still an acid), you end up with a product (what's left when the acid and neutralizing agent are combined) that almost always contains a metal ion, at least one hydrogen atom, and an an atom or molecule with a negative charge (an "anion").

Conclusion: I will assume your definition of "natural" is "naturally occurring on our planet." According to this definition, baking soda and cornstarch are both completely natural, however, acid salts are not. Baking soda is found naturally on Earth, cornstarch is simply a part of the corn grain that is harvested, but acid salts are created by a chemical reaction. Though this reaction could (and probably does) take place naturally on Earth, the acid salts used in baking powder are created with specific characteristics in mind and are not harvested naturally.

I apologize if this is a longer answer than you wanted but I wanted to be thorough so you could understand every aspect. Bottom line: No, baking powder is not natural due to the acid salts found in it.

Me and my science partner Anita had the same problem and it turns out you can but you'll need to use four times as much baking powder then baking soda.

Cookie dough recipes generally call for either baking soda or baking powder, which create gas that expands and causes the dough to rise while baking.

The ingredient in baking soda that causes baked goods to rise in the oven is sodium bicarbonate and alum or cream of tartar. Both alum and cream of tartar are acidic. Cream of tartar is used for alum free powders. Sodium bicarbonate is slightly basic.

The reaction between the two chemicals when moistened and heated produces carbon dioxide gas which causes the cake to rise as the bubbles of CO2 gas get trapped in the cake.

Hmmm.

One can not substitute flour with baking powder.

One can however substitute selfraising flour with ordinary flour and a few teaspoons of baking powder. (My best guess would be approx 1 teaspoon of baking powder per 150-200 grams of flour.)

No. Baking powder doen't work anything like flour when it comes to gravy. You might be able to use other thickeners but if you're making gravy by making a roux and then adding liquid, you pretty much have to use flour.

Yes, because it doesn't like black people. Vin-Niger.

It makes the pancakes rise.

It doesn't make them "Blow up" You wont see any exploding pigeons. But Baking soda does to pigeons the same it does to humans if to much is consumed. It will cause the stomach to expand, due to the chemical reaction it has with stomach acid. It will kill the pigeon, of course. But you wont see any disgusting explosions.

There was a news report of teenage girl who downed as much baking soda as she could in order to kill herself, needless to say, it worked.

Substituting baking soda for baking powder helps the food to rise more, but also affects the flavor if you use too much.

Baking soda begins to release bubbles as soon as it gets wet, so you lose rising power if you delay getting the batter into the oven. Baking powder (which may be called "double acting") has some ingredients that don't release bubbles until they are heated, so it is a little more forgiving.

Baking soda helps reduce the acid in sour ingredients such as buttermilk, sour cream, yogurt, and molasses; that is why some baked goods have both.

Usual amounts are 1/4 teaspoon baking soda per cup of flour or 1/2 teaspoon baking powder per cup of flour.

Here is a lengthy article comparing the two:

http://www.ellenskitchen.com/pantry/bsbp.html

when banking soda is mixed with lemon juice , bubbles are formed with a hissing sound and carbon dioxide is form

(citrus acid) + (sodium hydrogencarbonate) = carbon dioxide + other substances

Well banana bread is a quick bread, that means it is leavened (raised) with chemicals (baking soda) rather than by fermentation (yeast.)

You will need some form of leavening to make banana bread. There are many kinds of baking powders with different ingredients. I prefer a non-aluminum powder because I think that the aluminum ones tend to make baked goods taste "off" after a day or two. You can also use baking soda. If the recipe calls for powder and you are using soda you will want to make your own powder. There are a few different recipes, but they will all be "single action" meaning that you need twice as much because they won't get a heat boost from the oven like the commercial double actions. I use this recipe: 1 part soda + 2 parts cream of tartar + 2 parts corn starch. (Although I usually omit the corn starch and use 3/5 as much as is called for.)

You could certainly make a bread or bread product that contains banana but is not leavened (or one that is yeast leavened.) I don't know any recipes but maybe a quick internet search or some experimenting would do the trick.

For self rising flour 1 teaspoon.
For biscuit mix 2 teaspoons.

One disadvantage of baking as a cooking method is that it requires equipment, including an oven.

When baking powder is used in baked products it produces carbon dioxide

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 scientific name for ammonia and peroxide

• Sugar
• Flour
• Eggs
• Milk
• Baking Powder
• Butter

No, it is best to make it the day that you are going to bake it.

If your baking with it then yes but if your not then no.

Don't even let your baby touch it when it is being used.

In since its POWDER then it will defenetly not harm the baby

There is no need to. Baking powder has baking soda in it already. Baking powder is a mixture of cream of tartar and baking soda. Adding extra soda to it might make the bake good you are preparing come out with "unexpected" results. If a recipe actually calls for it, fine, but I have never seen one that calls for both.

If you don't have enough of one or the other for you recipe, you can mix them but if you're low on soda, the baked good may not rise as much. It's best to follow the amounts in the recipe since each one responds a little differently depending on the acid content of the batter.

Not all brands of baking powder are gluten-free. Baking powder is made from baking soda, cream of tartar (a bi-product of wine production) and a "moisture absorption agent" which is usually, but not always cornstarch. Other starches including potato starch (gluten-free) and wheat starch (contains gluten) can be used in baking powder products.

baking soda has a crystalline appearance because it is a form of salt.

[edit]Duude you're doing the Mystery Powder Analysis Gizmo lol. Now I have the answer

ITS B.salt

you are soo right i am doing the Gizmo its annoying!