How much baking powder to flour?

The ratio of baking powder to flour depends on the recipe and the type of baking you're doing. There's no single "magic number" for all baking situations.

Here's a general guide:

For most cakes, cookies, and quick breads:

* 1 teaspoon baking powder per 1 cup of all-purpose flour

For biscuits:

* 2 teaspoons baking powder per 1 cup of all-purpose flour

For pancakes and waffles:

* 1 1/2 teaspoons baking powder per 1 cup of all-purpose flour

Important notes:

* Type of flour: Some flours, like self-rising flour, already contain baking powder. Always check the label to see if your flour contains it.

* Recipe instructions: The most accurate ratio will always be the one provided in your specific recipe.

* Double-acting vs. single-acting baking powder: Double-acting baking powder releases its leavening power in two stages (when mixed with wet ingredients and when heated). Single-acting baking powder only releases its leavening power when heated. If your recipe calls for single-acting baking powder, you'll need to use more of it than double-acting baking powder.

Tips for using baking powder:

* Don't over-mix: Over-mixing will develop gluten, resulting in tough baked goods.

* Make sure your baking powder is fresh: Baking powder loses its potency over time. Always check the expiration date and replace it if it's expired.

* Measure correctly: Use a measuring spoon, not a kitchen spoon, to measure your baking powder.

Remember, baking is a science, and there's always room for experimentation. Start with the recommended ratio and adjust as needed to achieve the desired results.