Baking powder is a chemical leavening agent composed of baking soda, an acid (usually cream of tartar), and a moisture-absorbing starch. It releases carbon dioxide when hydrated and heated, causing baked goods to rise. It’s considered “double-acting” because gas is released twice-once during mixing and once in the oven.
How it’s Used
Baking powder is added directly to dry ingredients before liquids are introduced. The initial reaction begins immediately upon mixing, so batter should be baked soon after. During baking, the second release of gas expands air pockets, giving lift and softness. Using too much can cause bitterness and uneven structure.
Examples of use
Baking powder is used in cakes, muffins, quick breads, and biscuits. It’s especially important in recipes without acidic ingredients to activate plain baking soda. Its reliability makes it a pantry essential for consistent rise. Nearly every home baker depends on it for non-yeasted recipes.
