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hob
 
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Default Baking soda and baking powder. Some question

clarification added-

"hob" > wrote in message
...
>
> "Pandora" > wrote in message
> ...
> > 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?

>
> no, with an exception -
>
> baking soda is sodium bicarbonate - a base which reacts with acids
>
> most US baking powder is sodium bicarbonate, sodium aluminum sulfate, and
> monocalcium phosphate - agents that give off gases at differing

conditions.
> The agents are mixed with cornstarch and calcium phosphate to mix and
> react evenly in the end mixture.
>
> The exception: if a recipe calls for neutralizing an acid


with baking soda

and the recipe

> will "cook out" the other agents


in baking powder, then

> baking powder can be substituted for
> baking soda
> (basically, by slowly adding just enough baking powder at a time so

that
> you can tell when it stops fizzing when a bit more added to the acid mix).
>
>
> > Cheers
> > Pandora
> >
> >
> >

>
>