Sodium Bicarbonate, also known as baking soda, is the main component of baking powder.

Cream of tartar reacts with sodium bicarbonate in the presence of moisture to release carbon dioxide, causing baked goods to rise.

Cornstarch acts as an anticaking agent, preventing the ingredients from clumping together.

Baking powder contains both sodium bicarbonate and cream of tartar, while baking soda is pure sodium bicarbonate.

Double-acting baking powder releases carbon dioxide in two stages: once when mixed with liquid and again when heated.

Baking powder should be stored in an airtight container at room temperature to maintain its potency.

Using too much baking powder can cause baked goods to rise excessively, resulting in a coarse and crumbly texture.

Insufficient baking powder can lead to dense and heavy baked goods due to the lack of leavening action.

Baking powder and baking soda are not directly interchangeable due to their different compositions and reactivity.

Baking powder typically has a shelf life of around 2 years when stored properly in an airtight container.

To test the activity of baking powder, add a small amount to vinegar. If it bubbles vigorously, it is still active.

Adding an acidic ingredient, such as lemon juice or buttermilk, to a baking powder recipe activates the baking powder, causing it to release carbon dioxide.

The general recommendation is to use 1 teaspoon of baking powder per cup of flour in a recipe.

A common substitute for baking powder is a combination of baking soda and cream of tartar in equal amounts.

In gluten-free baking, baking powder is essential for providing structure and lift to baked goods due to the absence of gluten.