Baking Powder

whats the ?

A heavy recipe or wet. Whole wheat flour takes more. Most use 1 teaspoon for 1 cup flour. This varies some but it should be in that range.

if the recipie says to use baking powder you should use that as that is how it is sopose to be used but you may try and use baking soda if you don't have baking powder

Baking powder is a mixture of backing soda and other compounds

No, you cannot, baking soda and baking powder are two diffrent ingredients. It would be like putting butter instead of sugar.

They react with each other and go threw chemical change.

One is not better than the other. Baking soda will make the cookies crisper, and make them rise more. Baking powder will make them softer. Take your pick.

I baked cookies with baking soda and it made the cookies look more like sticky bread than cookies. You absolutely can NOT use baking soda at all. Baking powder is for cookies, baking soda is for stuff you want to rise (like bread). The answer above is false.

It depends on the density of the particular brand of baking powder you are using. The best way to determine the weight in grams is using division: look at the baking powder container's label to determine how many grams is contained in the entire package, and divide that number by the number of tablespoons in the container. The result will be the number of grams of baking powder per tablespoon.

The best use of soapstock is to make varieties of soap out of it. Soap is used all over the world so it should be exportable. You can turn soap stock into powder by letting dry out and then itÊcan be ground into powder form.

No. Baking powder is used to make floury things rise. Baking soda is used to add soda bubbles. But Baking Soda and Bicarbonate of Soda are the same thing.

when you mix all three you get a chemical change. you also get heat and bubbles witch indicates that there is gas!

baking soda

however, it usually contains cornstarch or baby powder and children's laxatives.

It helps keep out moisture.

No, nothing can help you with stretch marks. Only time will make them less visible, but you will always have them. Stretch marks are damaged skin after gaining lots of weight i.e. pregnancy or fast weight gain. Skin stretches so much and so fast that it "cracks" in shape of lines, whichever way it was stretching - vertical or horizontal.

It is safe, it just may not give as much lift as fresh would.

probably at outlets targets

Baking soda and baking powder are very different in how they work. Think of baking powder as making something more light and fluffy. Baking soda is going to make something taste less sweet and slightly more light. But yes. If your recipe calls for baking soda, or baking powder using the correct amount of both is important. You cannot substitute one for the other.

whether or not your cakes or biscuits rise correctly.

Baking Powder is baking soda along with the addition of an acid, such as alum or cream of tartar (tartaric acid) which aids in the breakdown of the soda to make the recipe "rise" better.

Using soda without an added acid, the recipe will not rise as much; often when just soda is used the recipe will call for the addition of lemon juice or vinegar to aid in rising.

Baking powder does contain sodium monophosphate but usually also contains sodium bicarbonate, potassium tartrate and sometimes corn starch. Baking soda however, is pure sodium bicarbonate.

Baking powder has tartaric acid in already.

to make it rise and be less dense

Aeration systems in cakes are a neutralisation reaction.

Acid + Base = Salt + Water + Carbon dioxide

The base is almost always Sodium Bicarbonate (Baking soda/Bicarbonate of Soda). When used on its own its called "Baking Soda"

The acid changes dependant on the characteristics wanted from the leavening system. Quick acting / Slow acting / delayed action / double action etc.

In Baking powder the acid is potassium hydrogen tartrate (Cream of Tarter)

Both Sodium Bicarbonate and Cream of tarter with a little cornstarch are the componants of baking powder.

Both will give very different products ans are used at different dosages, used correctly the correct raising agent can help with not just the height of the product but also the texture/flavour and also the colour.

Baking powder is mostly made of baking soda as well as a weak acid and a weak base. Adding water to baking soda causes it's ingrediants to combine to produce carbon dioxide. When you mix baking soda into a recipe and then add anything with water in it, the carbon dioxide created forms bubbles of gas inside the mixture. This causes the bread or whatever you are making to become fluffy instead of turning into a tough chewy brick when it is baked.

The active ingredients in something old can be gone. Advise you get some new baking powder.