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two constituents of baking powder
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Question #17494
5 hours ago
7

two constituents of baking powder - #17494

Aisha

I am really confused about this whole thing with baking powder. Like, I just started baking more at home, trying to make some treats for my kids, you know? The other day, I went to make a cake and saw that the recipe called for baking powder, but it didn’t really explain what it was? I mean, I just assumed it was like some magical stuff you dump in there. But then I started wondering about the two constituents of baking powder everyone talks about. Are they both necessary? Like, can I bake without one of them? I baked a batch of cookies last week, and they didn’t rise at all, which makes me think maybe I used baking powder wrong. I looked up some info, and okay, it said the two constituents of baking powder are acid and base or something, but I'm not even sure which is which. I’m also skeptical about the whole double-acting vs. single-acting thing – does that make a difference? Like, if I have a recipe that uses baking powder, do I need to change anything if I'm using single acting? I'm kinda stressed because I want my kids to have some fun, fluffy cookies, ya know? Can someone explain this whole two constituents of baking powder thing in simple words?

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