constituents of baking powder - #19730
I am really confused about the constituents of baking powder. I was baking cookies yesterday and realized I didn’t have any baking powder, so I ran to the store, and there were like 10 different kinds. I always thought baking powder was just baking powder, right? But now I’m wondering what exactly are the constituents of baking powder that make it work. Like, I just grabbed the cheapest one because I was in a hurry, and I’m not sure if that was smart. Are there any specific constituents of baking powder I should look for to avoid getting something that might not work well? Also, I read somewhere that some baking powders are double-acting, while others aren't, and it made me think – does that make a difference in its constituents? Like, how do different baking powders even vary in terms of their constituents, and should I be worried about that when I bake? My cookies didn't rise much and I'm worried it's because of the powder. Can anyone explain what the vital constituents of baking powder are, and if the brand or type really matters?
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