Rising to the Occasion

     Have you ever wondered what's the difference between baking powder and baking soda?  After all, they are both leavening agents used to give rise to baked goods.  But while they are similar in what they do, they are also different in the way they work.

     Baking soda, plain and simple, is sodium bicarbonate, an alkaline.  When it is mixed with an acidic liquid, like buttermilk, sour cream, citrus juice, vinegar or honey, carbon dioxide gas is created.  The bubbles that are formed help the batter rise in things like biscuits, quick breads and pancakes.

     Baking powder on the other hand is a combination of baking soda and a dry acid.  Single acting baking powder relies on cream of tartar to do the job when activated by a liquid.  Double acting baking powder utilizes a dry acid like monocalcium phosphate or sodium aluminum sulfate that starts working when a liquid is introduced and continues to "leaven the loaf" by the heat of the oven.  Baking powder is only 1/3 baking soda so it takes more of it to do the same job.  And while baking soda lasts for years if stored properly, baking powder should be replaced every 6-12 months.  To test the potency of your baking powder sprinkle a teaspoon of it in a half cup of hot water.  If it bubbles it's still good.

     All out of fresh baking powder?  Then make your own!  Combine 1/2 tsp of cream of tartar with 1/4 tsp of baking soda, then add a 1/4 tsp of cornstarch to absorb any moisture that might cause the two ingredients to react prematurely.