Baking powder is a leavening agent used in cakes, quick breads, and pancakes. It contains two types of leavening ingredients and an acid, resulting in a higher rise. Cream of tartar and baking soda are the most common combination. Aluminum-free brands are available. Recipes with acids activate the yeast faster.
Baking powder is a leavening agent, most frequently used in recipes such as cakes, quick breads and pancakes. It is often advertised as “double acting,” which means it contains two types of leavening ingredients. Unlike baking soda, baking powder often adds an additional ingredient, usually an acid, to the baking soda. This results in higher rise in baked goods, as the rise begins at room temperature, rather than when the foods are cooked through.
The most common combination of acid and alkali producing baking powder are cream of tartar and baking soda. Baking soda activates at high temperatures, but combining it with an acidic cream of tartar as before activates it. Not all recipes call for this, and in fact some baked goods can be ruined by the double lift mechanism. When a recipe calls for baking soda, using powder can create too much rise. Similarly, replacing soda with powder can result in flatter baked goods.
If a baker runs out, he can combine one part baking soda and two parts cream of tartar. For example, in a recipe that calls for 3 teaspoons of baking powder, the baker would use 2 teaspoons of cream of tartar and 1 teaspoon of baking soda. The powder may also contain a small amount of cornstarch, which helps keep the ingredients from absorbing moisture, but this isn’t necessary when mixing a small batch of substitutes.
There is some concern about the aluminum content in yeast, particularly its potential to increase the risk for the later development of Alzheimer’s disease. People who are concerned about this possible risk can find numerous aluminum-free brands. This version is commonly available in health food and health food stores.
Because yeast begins to activate at room temperature, many recipes for baked goods that tell the cook have all the ingredients at room temperature. Many ignore this advice and still produce excellent baked goods. Bakers who are looking to prepare a tall, light cake should heed these instructions, however, to ensure that the rising process begins before the cake reaches the oven.
Recipes containing acids such as lemon juice and buttermilk will activate the yeast faster and make it more effective. Often, recipes recommend using about 1 teaspoon (4.6 g) of powder in 1 cup (125 g) of flour, but this amount should be less when high-acid foods are added. The amount of leavening required in a recipe that contains about 1 cup (236.5 mL) of lemon juice or buttermilk is usually decreased by half.
Protect your devices with Threat Protection by NordVPN
