What does powder or soda do in baking?

Baking powder and baking soda are both leavening agents, which means they are used to make baked goods rise. They both work by releasing carbon dioxide gas into the batter or dough, which causes the mixture to expand and become light and fluffy.

Baking powder is a mixture of baking soda, cream of tartar, and cornstarch. When baking powder is mixed with water, the cream of tartar reacts with the baking soda to produce carbon dioxide gas. The cornstarch helps to keep the baking powder from clumping.

Baking soda is a pure form of sodium bicarbonate. When baking soda is mixed with water, it reacts with the acids in the batter or dough to produce carbon dioxide gas.

The amount of baking powder or baking soda that you need to use in a recipe will vary depending on the recipe and the other ingredients that are used. In general, you will need to use more baking soda if the recipe contains acidic ingredients, such as buttermilk or lemon juice.

Here is a table that shows the different types of leavening agents and how they work:

| Leavening Agent | How It Works |

|---|---|

| Baking powder | Baking powder is a mixture of baking soda, cream of tartar, and cornstarch. When baking powder is mixed with water, the cream of tartar reacts with the baking soda to produce carbon dioxide gas. The cornstarch helps to keep the baking powder from clumping. |

| Baking soda | Baking soda is a pure form of sodium bicarbonate. When baking soda is mixed with water, it reacts with the acids in the batter or dough to produce carbon dioxide gas. |

| Yeast | Yeast is a living organism that eats sugar and produces carbon dioxide gas as a byproduct. When yeast is added to a dough, it will ferment the sugars in the dough and produce carbon dioxide gas, which will cause the dough to rise. |

Here are some tips for using baking powder and baking soda:

* Always measure baking powder and baking soda accurately. Too much baking powder or baking soda can make your baked goods taste bitter.

* If you are using baking soda, make sure to add it to the batter or dough last, after all of the other ingredients have been added. This will help to prevent the baking soda from reacting with the acids in the batter or dough too soon.

* Bake your goods immediately after adding the leavening agent. This will help to ensure that the carbon dioxide gas is released before the baked goods have a chance to cool down and collapse.