What does baking powder do in bread?

Baking powder is a common leavening agent used in bread baking. It works by releasing carbon dioxide gas when mixed with liquid, causing the dough to rise and become light and fluffy.

Baking powder is made up of a base (sodium bicarbonate), an acid (cream of tartar), and a starch (cornstarch). When the baking powder is mixed with liquid, the acid reacts with the base to produce carbon dioxide gas. The starch in the baking powder helps to absorb some of the moisture from the dough, keeping the dough from becoming too sticky.

The amount of baking powder needed in a bread recipe will vary depending on the other ingredients in the recipe. For example, if the recipe contains any other acidic ingredients, such as yogurt or buttermilk, less baking powder will be needed.

Baking powder is a versatile ingredient that can be used in a variety of bread recipes, including quick breads, yeast breads, and rolls. It is important to follow the recipe carefully when using baking powder, as too much baking powder can make the bread taste bitter or soapy.