Baking Powder

none u freaking crackhead

Baking soda is sodium bicarbonate. Baking powder is a mixture of sodium bicarbonate and acid salts . Actually we used baking powder for food purpose and room temperature; micro air bubbles . Baking soda; aka sodium bicarbonate can be harvested from natural sources or created in a lab in mass quantities.

Yes it does, if you add to much baking powder and salt, it will cause it to release more CO2 making whatever you are cooking much larger than it should be.

but not larger because there's more of whatever you're making, because there's a GIANT AIR BUBBLE, and if that bubble gets too large, it will POP! (So have fun cleaning your oven)

Baking powder is a dry chemical leavening agent used to increase the volume and lighten the texture of baked goods such as muffins, cakes, scones and American-style biscuits. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture.

hmmm, and in non-wikipedia terms, basically it helps the cake to rise, and usually you add a pinch of salt to the mix, because it makes the baking powder taste less soapy :D hope this helps!

The pH of Baking soda (Sodium bicarbonate NaHCO3) in pure water is pH 8.2

See link below.

It will rise too much and probably over flow.

Too much baking powder will cause the cake to rise rapidly and then collapse, as well as giving the cake a bitter taste. The finished cake will have a fallen center, and a course crumb,

You'll have to use a baking powder subsitute - something has to make the biscuits rise. There are a variety of options - try googling for a baking powder substitute. Buttermilk biscuits use baking soda instead.

Vinegar and baking soda react to form carbon dioxide (a gas), water (a liquid), and sodium acetate which is solid in is pure form, but when formed by the vinegar-baking soda reaction is dissolved in water.

you would!

Its "Sodium, Hydrogen, Carbon, and Oxygen".

baking powder

Baking powder and baking soda are often used together in recipes in order to add lift to the final product. Because baking soda is a base and commercial baking powder is generally slightly acidic, they are often used together to neutralize both each other the other ingredients of the recipe. Yes baking powder and soda can both be used in the same recipe.

Bicarbonate of soda (aka, baking soda, sodium bicarbonate) and baking powder are both "leavening" agents. Certain recipes call for baking powder while others call for baking soda due to the amount of rising that will occur and the conditions that are required to cause these reactions. When using baking soda (bicarb) alone, an acidic ingredient is needed to cause the chemical reaction, such as buttermilk, cocoa, etc, however if the recipe calls for baking powder, using baking soda alone will not give you the same effect and the baked good may not rise as fully as intended (although it is still possible to do this). To solve this you can easily make your own baking powder.

To make your own baking powder, mix 2 parts cream of tartar with 1 part baking soda (bicarb). This will give you the "double acting" effect you find in most commercial baking powders.

You can substitute them - but it's really hard to get it right. Baking powder is soda - but with other things added. Baking soda reacts to acidic things (like buttermilk) because it's a base (slightly bitter.) Little hard to explain, but it's really easy. Baking powder is sort of in the middle. It has an acid and a base, and is very neutral. In a cookie recipe, baking soda is used. In a recipe, all the ingredients react together, so if you change one ingredient, you have to change others too, or the quantity. Swapping powder for soda will not get you the right cookies that are supposed to be made from the recipe. So you CAN substitute them, but it's just easier to go and buy some soda.

5 grams of baking powder = aprox. 0.822 tsp

You can. All you really need to do is keep it away from moisture and dry. Once damp, it can spoil. I use separate containers that are airtight that I keep my flour, sugar, cornmeal, corn starch, Rice, instant mashed potatoes, baking powder and baking soda in. If you freeze the powder, you still need to store inside an airtight container or else the powder will absorb the odors that are common in most freezers and taste bad when used in recipes.

Cream of tartar is tartaric acid. It and baking soda (sodium bicarbonate) are the two active ingredients of baking powder.

The substitution for 1 tsp. of baking powder is 1/4 tsp. baking soda + 1/2 tsp. cream of tartar

Leavening

Most are made with yeast, so they don't contain any baking powder.

Baking Powder makes the cake rise because of its chemicals. It was a leavener and needed in baking. Why? It's maybe because it makes the baked product rise, and to have a good quality. I may not so good in baking, but I can baked. Leaveners such as: Baking Powder, Baking Soda, Yeast can make the cake rise.

Self raising flour, and any leavened goods (excluding bread). So that's cakes, sponges and most biscuits.

It would turn a dark purple color. Some may also say it is somewhat a blue-black.

No, baking soda is pure sodium bicarbonate, which reacts with acids in other ingredients of a recipe to create CO2 bubbles an lighten the mixture. Baking powder contains sodium bicarbonate and produces CO2 in the same way, but it contains the acid mixed in with it already. Both baking powder and baking soda (which is called bicarbonate of soda in the uk) are used to do the same thing leaven, or lighten up, a recipe. But they are not the same thing.

depending on recipe but in general 1-2 tsp.