Simplification but fairly accurate. Others may wish to provide more
detail.

Baking soda works when a liquid acid hits it to activate it, and then
it produces gas. Once used up it is gone, and, if you haven't gotten
the mix into the oven in time, the mix can collapse before you even
bake it.

Baking Powder is a mixture of baking soda and other chemicals that
include the acid. It is formulated to produce gas when HEATED in the
oven, so it is far more effective in giving gas when it is really
needed, when the baking is starting. Therefore one uses baking powder
instead of baking soda for certainty in getting that gas to actually
generate when baking the mixture.

The double acting refers to the action based on the generation of gas
when liquid hits [first action] and the generation of gas when the
heat hits [second action].

RsH
--------------------------------------------------------------
On Wed, 7 Sep 2005 08:27:25 +0100, "Xanadu" <.> wrote:

>Thanks for the info.
>
>Is there a general rule about using baking powder.
>
>I'm just making oat cake, quite thick.
>
>I've been using baking soda, which I think has a rather bitter taste, not
>sure if its that or not enough sugar.
>
>What's double acting baking powder, and why use it.
>
>Thanks
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