What is the difference between baking soda, baking powder, yeast…?
baking powder and baking soda are leavening agents, they both help baked goods rise yeast is used in making bread Baking soda is alkaline. When added to acidic ingredients or moisture (or both) it will react immediately so do not mix your batter for too long otherwise it will fall flat in the oven you can generally use it for cookies Cream of Tartar is acidic and can be used in beating volumes into egg whites, such as meringues. Baking powder contains baking soda (alkaline), but also includes cream of tartar (acidic) and a drying agent. (so it is ‘neutral’) Baking powder is available in two forms: single-acting baking powder (it reacts to wet ingredients, so you must bake immediately after wet ingredients are mixed) and double-acting baking powder (which reacts to moisture AND heat) you can use baking powder for cakes, muffins etc. difference between baking soda and baking powder baking soda reacts when acidic or wet ingredients are added baking powder reacts when wet ingredients are a
