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Ingredients

Baking Powder

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, looses 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, its still active and will give good baking results.

Baking Soda

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 after the liquid is added as possible. When an acid isn't included in the recipe, cream of tartar is sometimes used.

Flour
Sugars & Sweeteners
Fats
Baking Powder & Soda
Milk
Eggs
Flavorings

Baking Basics

• Basic Kitchen Equipment
• Preparing to Bake
• Handling Batter and Dough
• Measuring Liquids and Solids
• Ingredients
  • Flour
  • Sugars & Sweeteners
  • Fats
  • Baking Powder & Soda
  • Milk
  • Eggs
  • Flavorings
• Emergency Substitutions
• Glossary of Baking Terms
• Freezing Guidelines
• High Altitude Baking
• Equivalents