"RegForte" > wrote in message
...
> Dimitri wrote:
>>
>> "RegForte" > wrote in message
>> ...
>>
>>> After baking many different products over the years, some right after
>>> mixing and some much later, I've never had a baking powder leavened
>>> product rise any less because of a delay sitting around before cooking.
>>> I conclude from this that most of the leavening action in double
>>> acting baking powder comes from applying heat.
>>
>>
>> double-acting, which releases some gas when it becomes wet and the rest
>> when exposed to oven heat. Single-acting tartrate and phosphate baking
>> powders (hard to find in most American markets because of the popularity
>> of double-acting baking powder) release their gases as soon as they're
>> moistened.
>
>
> Yes. I'm familiar with the theoretical part.
>
> What I'm saying is that I've found through experimentation
> that most of the leavening action comes from heat side of
> the equation.

If one could discount the steam produced in the baking process there might
be a way to verify what you are saying, However if you let a batter rest for
several hours and then bake it I suspect you'll see how it ends up.

I guess pancake batter made fresh and batter from the day before would give
some comparison. I wonder just how stable wet cream of Tartar is.

Dimitri