What does water do to baking powder?

Water triggers the chemical reaction in baking powder that produces carbon dioxide gas, which is what makes baked goods rise.

Here's how it works:

* Baking powder contains sodium bicarbonate (baking soda) and an acidic component (like cream of tartar). These ingredients are usually kept separate by a starch.

* When water is added, it dissolves the ingredients and brings the baking soda and acid into contact.

* This contact causes a chemical reaction where the acid neutralizes the baking soda, releasing carbon dioxide gas.

* The gas bubbles get trapped in the batter or dough, making it rise.

Important note: If you add water to baking powder before mixing it into your recipe, the reaction will start prematurely and you might lose some of the leavening power. That's why it's always best to mix baking powder directly into your dry ingredients and then add the wet ingredients last.