Baking Powder

What Is Baking Powder?

Baking powder is a ready-made leavener that mixes baking soda (sodium bicarbonate) with one or more acidic components and usually starch. When added to dough and reacting with moisture and heat, it releases carbon dioxide gas, causing doughs to rise.

Its difference from baking soda is that it doesn't require an additional acidic ingredient to rise; the acid inside it does that job. This is why it's used as a convenient leavener in most cake, cookie and pastry recipes.

Nutritional Value of Baking Powder

Since baking powder is used in very small amounts as an auxiliary leavening agent, its contribution to a meal's nutritional value is negligible; therefore a detailed nutrition table is not provided. Its function is to make doughs rise.

How Should Baking Powder Be Used?

Baking powder is used in the amount specified in the recipe; too much can give the dough a bitter-soapy taste and bad odor, and can cause the rise to collapse. It is usually mixed and sifted into the flour to ensure even distribution, and once the dough is prepared it's baked without much delay.

This information is general; baking powder is a food item (leavener), not a substitute for medical treatment.

How Is Baking Powder Selected?

Good baking powder is dry, lump-free, has a valid best-before date and is "food grade." Moistened, clumped or expired products may not leaven properly; freshness matters for leavening power.

• Should be dry and lump-free
• Should have a valid best-before date
• Moistened product should not be purchased

How Is Baking Powder Stored?

Baking powder is stored in a sealed tin/jar in a dry place; if it absorbs moisture it reacts prematurely and loses its leavening power. This is why keeping the lid tightly closed and staying dry matters.

Using Baking Powder in the Kitchen

Baking powder is used most as a leavener in cakes, cookies, muffins, pastries and some baked goods. It is mixed and sifted in with dry ingredients (flour); once the dough is prepared it's usually baked without waiting.

What Is the Difference Between Baking Powder and Baking Soda?

Baking soda is pure sodium bicarbonate and needs an acidic component to rise; baking powder is a ready-made mix with acid and starch added to baking soda that rises on its own. Their measures are not interchangeable one-to-one.

Frequently Asked Questions

Can baking soda be used when baking powder runs out?

It cannot be used in the same amount directly; for baking soda to rise, an acidic component (lemon, yogurt, vinegar) needs to be added to the recipe. The measure is also adjusted differently.

Why didn't my baking powder rise the dough?

The powder going stale (absorbing moisture), being past its date, or the dough sitting too long can reduce rising. Fresh powder and baking the dough on time give better results.

What happens if too much baking powder is added?

Too much gives the dough a bitter-soapy taste and bad odor; also the dough may first rise excessively and then collapse. This is why the recipe's measure should be followed.