Double-acting is the most popular kind of baking powder. It reacts first with liquids and then with heat during baking. Because baking powder, over time, loses its ability to leaven baked goods, use it before the expiration date on the can.
- You can substitute 1/2 teaspoon of cream of tartar and 1/2 teaspoon of baking soda for 1 teaspoon of baking powder.
- To determine if baking powder is still active, add 1 teaspoon to 1/3 cup of hot water. If it bubbles vigorously, it’s still active and will give good baking results.
Baking soda reacts instantly with liquids and acidic ingredients, such as molasses, sour cream and buttermilk. Baked goods with baking soda should be baked as soon as possible after the liquid is added. When an acid isn’t included in the recipe, cream of tartar is sometimes used.