What is double-acting baking powder?

Double-acting baking powder is a type of baking powder that releases carbon dioxide in two stages.

Here's how it works:

1. First Reaction: When mixed with liquid, the baking powder begins to react, producing a small amount of carbon dioxide. This initial reaction helps the dough to rise slightly.

2. Second Reaction: The baking powder also contains an acid that is activated by heat. As the dough bakes, the heat triggers a second reaction, releasing more carbon dioxide. This second burst of gas provides the final lift and gives the baked good its light and airy texture.

Why is double-acting baking powder preferred?

* More consistent results: The two-stage reaction helps to ensure that the dough rises evenly and consistently, regardless of whether it's mixed quickly or allowed to sit for a while.

* More forgiving: Double-acting baking powder gives you more time to work with the dough without worrying about it collapsing. This is especially useful when making recipes that require longer mixing or chilling times.

Single-acting baking powder vs. double-acting baking powder:

* Single-acting baking powder: Releases carbon dioxide only when mixed with liquid.

* Double-acting baking powder: Releases carbon dioxide in two stages, upon mixing with liquid and upon heating.

In summary:

Double-acting baking powder is the most common type of baking powder used in baking. It provides more consistent results and is more forgiving than single-acting baking powder. It is preferred for most baking recipes.