Dimitri wrote:

>
> "RegForte" > wrote in message
> ...
>

>> 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

As a datapoint, I've had quickbread batter sit for well over
an hour while the first round of cakes baked. When the long
sitting batch cooked they were identical in every way to the
ones that were cooked immediately. No loss of leavening.