Thank you for these informations! But I would have to know also when you use
baking soda and when you use bakeng powder.
Could you make some examples?
Thank you
Pandora

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"djs0302" > ha scritto nel messaggio
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>
> Pandora wrote:
>> I know that yeast derives from beer and it is generalli used for the
>> bread
>> and pizza dough rising.
>> But what about baking soda and baking powder. Are they the same thing or
>> are
>> they different? In this late case, which are the differences between
>> them?
>> When do you use one and when the other?
>> Can I replace baKing soda with backing powder and viceversa?
>> Cheers
>> Pandora
>
> First of all, yeast does not derive from beer. Yeast is used to make
> beer. Baking soda and baking powder are not the same. Baking soda
> requires an acidic ingredient for it to bubble and fizz. This acidic
> ingredient may be something obvious like buttermilk or it may something
> less obvious like brown sugar or chocolate. Baking powder is basically
> baking soda with a dry acid already mixed in. The mixture doesn't
> react until it gets wet. Cornstarch is usually added to keep the
> product from absorbing moisture from the air and limiting its fizzing
> ability. Double acting baking soda contains two acids. One reacts as
> soon as it gets wet. The other reacts after at higher temperature
> after the item is placed in the oven.
>