Items that will be cooked quickly, like pancakes, are the best use for your single action baking powder. You cannot let the batter sit for a long time or the reaction will finish and the gas will not remain trapped in the batter, meaning your cake or other baked product will fail to rise. Since the baking powder you make will be single action, it is only useful in recipes that are going to be baked immediately. No commercial single action baking powders are sold today. This will not produce baked goods that are as light and fluffy as commercial baking powders, but will still perform fairly well. This means that the reaction will begin taking place immediately when the wet ingredients are introduced, with no second stage later on the baking process. You can make your own homemade baking powder mixture, but it will be single acting. This second reaction, which is at the later stages, produces an even taller and lighter product. Other acid ingredients do not react right away, but are held in reserve until the batter reaches a certain temperature, usually 140° F, at which time they begin reacting to release more gas. This is why you might notice bubbles rising to the top of your pancake batter after you mix it. When liquid ingredients are mixed with the baking powder, some of the acids will be activated by the liquid and cause a reaction with the baking soda, releasing carbon dioxide bubbles even before you begin baking. This combination makes them double acting baking powders. Some of these acid ingredients react to liquid and others to heat, and most modern commercial baking powders contain a combination of both. See also Does Baking Powder Lose Its Leavening Ability or Potency Over Time?īaking powder is a mixture of baking soda and various other dry ingredients, like cream of tartar (tartaric acid), calcium sulfate, monocalcium phosphate, sodium acid pyrophosphate, or sodium aluminum sulfate, that take the place of buttermilk or other acidic ingredients in a recipe. But there is normally an insufficient amount of them to do the job. Other acid containing ingredients can help, such as lemon or other citrus juice or even molasses, chocolate, or honey.
It normally takes about one cup of buttermilk for one teaspoon of baking soda. The old-fashioned way of working with baking soda is to buttermilk, sour cream, or yogurt, all of which contain acid, to neutralize the alkaline of the soda and cause the reaction.
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