Why is my dough not rising when I use baking powder?

Baking powder requires both moisture and an acidic ingredient to activate. If your dough is not rising when you use baking powder, it could be due to one or more of the following reasons:

Lack of moisture: Ensure that you have added the correct amount of liquid to your dough as per the recipe. If your dough is too dry, there won't be enough moisture to activate the baking powder.

Insufficient acidic ingredient: Baking powder requires an acidic ingredient to react with and produce carbon dioxide. Common acidic ingredients include buttermilk, yogurt, lemon juice, cream of tartar, and sour cream. Make sure you have included an acidic ingredient in your dough.

Old baking powder: Baking powder loses its potency over time, so make sure you are using fresh baking powder. Check the expiration date on your baking powder and replace it if necessary.

Too much baking powder: Using too much baking powder can actually hinder the rising process. Baking powder contains baking soda, which needs an acid to react with and produce carbon dioxide. If there is too much baking soda and not enough acid in your dough, the excess baking soda will neutralize the acid and prevent the dough from rising. Follow the recipe carefully and measure the baking powder accurately to avoid using too much.

Cold dough: The dough should be at the right temperature for the baking powder to work effectively. If the dough is too cold, the chemical reactions that produce carbon dioxide will be slowed down, resulting in poor dough rise. Bring your dough to room temperature before adding baking powder.

Dense dough: A dough that is too dense or has a lot of heavy ingredients like whole grains, nuts, or dried fruits may not rise as much as a lighter dough. If you have added a lot of these ingredients, you may need to adjust the amount of baking powder or use a stronger leavening agent like yeast.

Incorrect measuring: Make sure you have accurately measured the baking powder and other ingredients. Incorrect measurements can affect the chemical reactions necessary for dough rising.

By addressing these potential issues, you should be able to get your dough to rise properly when using baking powder. Always follow the recipe carefully and adjust ingredients as necessary based on your specific dough composition.