We can all agree that sometimes we are not that great at following the directions outlined in a recipe. If you are among those of us who are just a bit inattentive, you may feel fortunate when you notice that a recipe calls for baking powder and not baking soda. While both ingredients will help baked goods rise, they are also far from interchangeable.
How Much of Each Is Appropriate to Use in a Recipe?
Given their names, it is a common mistake to assume that a recipe that calls for single acting baking powder would require half as much of the double acting version. This is not the case, as you should use the same amount of baking powder regardless of whether it is single acting or double acting. Allergen-free double acting baking powder, which you can find online at places like shop.honeyville.com, is different from single acting baking powder, and it is quite understandable if you are confused with regard to their respective characteristics. The difference between the two types of baking powders is in their chemical composition, along with the differing reaction of the carbon dioxide bubbles. One will rise when mixed, while the other will rise when baked.
Characteristics of Single Acting Baking Powder
When you use this type of baking powder, you can expect your recipe to rise when it is mixed. This is because the powder reacts with a water-based ingredient and forms its carbon dioxide bubbles immediately, which can result in some interesting effects if you are not careful. If you mix too long or you do not bake quickly enough, you are at risk of allowing all of your bubbles to escape. This will result in your food falling flat, so make sure you understand how this baking powder interacts so that you avoid your recipe falling victim to flatness.
Characteristics of the More Commonly Used Baking Powder
This type of baking powder will produce some carbon dioxide bubbles when you mix up your ingredients, but most of the rising will occur in the oven. This means that some of the troubles you may encounter with the single acting version are not as likely with this one, which is why this is the more commonly used of the two. It is harder to beat your ingredients too much and there is less worry over how quickly you get your recipe in the oven. In short, this powder makes it much less likely that your food will fall flat. In fact, it is considered by many to be essentially foolproof, which is why it is such a popular and widely available option.
