Leaveners

I always use double-acting baking powder. Several nonaluminum-based brands on the market give results as good as the standard types. Baking soda, called for in a few recipes, is used if the recipe contains an acid ingredient, such as honey, cocoa, molasses, brown sugar, citrus, or a cultured dairy product. The acidity reacts with the alkalinity of the baking soda to make carbon dioxide form and foam up and leaven the dough or batter. Bicarbonate of ammonia is an unusual leavener. It not only causes rising during baking but also promotes the complete desiccation of the dough or batter to which it is added, making very dry and crisp cookies. It is called for in only a few recipes here, and regular baking powder may always be substituted.