Baking powder

Baking powder is a key leavening agent used in baking to help dough rise and achieve a light, fluffy texture. It consists mainly of an acid, such as cream of tartar, and a base, usually baking soda, along with a moisture-absorbing agent like starch. When baking powder is mixed with wet ingredients, a chemical reaction occurs, producing carbon dioxide bubbles that expand in the heat of the oven, causing the dough or batter to rise. It is crucial in recipes for cakes, muffins, and biscuits, ensuring they are tender and airy. There are two types of baking powder: single-acting, which reacts when mixed with liquid, and double-acting, which reacts in two stages—once when mixed and again when heated. Understanding how to use baking powder correctly can elevate your baking, consistently yielding delicious results.