What triggers baking powder?

Here's how it works:

* Baking powder is a mixture of sodium bicarbonate (baking soda), an acidic ingredient, and a drying agent (usually cornstarch).

* When moisture is added, the acidic ingredient reacts with the baking soda, producing carbon dioxide gas.

* Heat accelerates this reaction, causing the gas to expand, which makes your baked goods rise and become light and airy.

The specific acidic ingredient in baking powder can vary, but common ones include:

* Cream of tartar: This is the most common acid in baking powder.

* Monocalcium phosphate (MCP): This is another common acid used in baking powder.

* Sodium aluminum sulfate: This is a less common acid, but it's still found in some baking powder formulations.

Important note: Baking powder is a "single-acting" leavening agent, meaning it releases its gas in two stages:

1. Initial reaction with moisture: This creates a small amount of gas right away.

2. Heat-activated reaction: The remaining gas is released when the mixture is heated in the oven.

This is why you can often see bubbles forming in the batter even before it goes into the oven!