Baking powder was invented in 1843 and is weaker than baking soda, working in two stages. It is made by mixing baking soda with a starch and an acidic compound. Baking powder is easier to control and can be substituted with baking soda and cream of tartar.
Baking powder is such a popular baking ingredient that you might be surprised to learn that it’s actually a relatively recent invention in the annals of baking; the first baking powder was introduced to the market in 1843. Like its baking soda, baking powder acts as a chemical baking powder, bubbling when moistened and producing carbon dioxide, which leavens foods such as bread, cakes, biscuits, and so on. However, the powder is much weaker than baking soda and usually works in two stages, which is why many recipes call for baking powder rather than baking soda, to ensure the finished product remains light and fluffy.
This baking powder is made by mixing baking soda (baking soda) with a starch to repel moisture and an acidic compound such as a cream of tartar. The first evidence of some sort of baking powder comes in the form of potash (potassium carbonate), an alkaline substance derived from pot ashes and used in cooking as early as 1760. Bakers realized that adding potash and other carbonates could drastically reduce kneading times for bread. By the late 1700s, baking soda had been discovered and bakers realized how useful it could be.
Pure baking soda can be a little unstable in recipes and difficult to control. In some cases, it can cause a recipe to foam beautifully when moist and then collapse when dry. As a result, people have started adding other substances to their baking soda to make it easier to control, especially in big recipes. In 1843, Alfred Bird, a British inventor, formulated the first substance we’d recognize as baking powder and started selling it, and other companies quickly caught on.
Most baking powder has a double effect, meaning it releases carbon dioxide when moistened and re-exposed to heat, unlike baking soda, which is more reactive. As a baking powder, baking powder is about one-quarter as strong as baking soda, creating a reaction that’s easier to control. That’s why it’s important not to confuse the two, and if you need to make substitutions, do it with care.
When a recipe calls for baking powder and all you have is baking soda, you need an acid like cream of tartar to balance out the baking soda reaction. Use two parts cream of tartar for every part baking soda to create the necessary amount of leavening.
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