Baking Powder

Baking Powder is a chemical leavener used in baking that causes baked goods to rise when mixed with a liquid by releasing bubbles of carbon dioxide gas into a batter or dough. It is a combination of baking soda (sodium bicarbonate), cream of tartar and cornstarch. Most baking powder is double-acting. That means it reacts twice, once when it is first mixed with a liquid and secondly with heat. For use in this book, aluminum-free baking powder was used. To ensure freshness, replace your baking powder every 6 to 9 months.