Why do recipes use both baking powder AND baking soda?
Hi there, Here’s a combination of our knowledge, along with some info from “Baking 911” (see citation link). • Baking powder will do some of its leavining action as soon as liquid hits it, but will mainly to its work in the oven when heated. (Baking powder is actually baking soda with an added chemical.) • Baking soda requires a chemical to react with (an acid) to do its work. The acid can be a powder or a liquid. Recipes calling for both baking powder and baking soda may need two “liftings”. Another thing that baking soda enhances is the browning process of baking. Hope that helps! BarryRon Sources: http://www.baking911.com/pantry/leaveners.
Hi there, Here’s a combination of our knowledge, along with some info from “Baking 911” (see citation link). • Baking powder will do some of its leavining action as soon as liquid hits it, but will mainly to its work in the oven when heated. (Baking powder is actually baking soda with an added chemical.) • Baking soda requires a chemical to react with (an acid) to do its work. The acid can be a powder or a liquid. Recipes calling for both baking powder and baking soda may need two “liftings”. Another thing that baking soda enhances is the browning process of baking. Hope that helps!
