Baking Powder

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

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.

If the recipe calls for baking powder or baking soda, it is unlikely that a substitution would be successful. One might try beating the egg whites to incorporate air into the batter. If the batter is light enough, the air in the egg white might expand enough while baking to provide some lift to the final product.

The best thing to do is add the equivalent amount extra of the rest of the ingredients.

The flour is the same amount. The adjustment is in the leavening agent. In most things, you should be able to leave it out if you use self rising. If you look at most recipes, it takes 1 teaspoon of baking powder to 1 cup of flour. This varies somewhat, but it should get you close.

You probably could; it may make your cake rise a little more. I wouldn't add much, no more than 1/2 to 1 teaspoon. But you really should not need to add baking powder, as there should be enough in the cake mix.

If baking powder is called for in a recipe, it is essential. The base and acid components in the powder, when wet, create the air bubbles that cause the dough to rise, making the end product soft and allowing it to cook thoroughly. Without the baking powder or baking soda (see below), the result of baking unleavened dough will be just hot dough or perhaps dough dried hard. If you have no baking powder but have baking soda, you can substitute a combination of baking soda plus an acidic ingredient, such as molasses, buttermilk or yogurt, or even a little citrus juice.

1 1/2 t

Baking powder leaves more residual and "cakes" together. Corn starch is a little bigger and doesn't taste like baking powder.

put weak double sided tape and dusting powder on top