"Mike "Piedmont"" > wrote in message
...
:I have a cookie recipe that calls for baking soda, can I simply use the
: same amount of baking powder? I know, just go to store and buy a box of
: ArmNHammer. (grin)
: --
: Regards,
:
: Piedmont
:
: The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm
:
snip

Google is your friend!

Frenchy

>>

Both baking powder and baking soda are chemical leavening agents that cause
batters to rise when baked. The leavener enlarges the bubbles which are already
present in the batter produced through creaming of ingredients. When a recipe
contains baking powder and baking soda, the baking powder does most of the
leavening. The baking soda is added to neutralize the acids in the recipe plus to
add tenderness and some leavening. When using baking powder or baking soda in a
recipe, make sure to sift or whisk with the other dry ingredients before adding to
the batter to ensure uniformity. Otherwise the baked good can have large holes.
Baking powder consists of baking soda, one or more acid salts (cream of tartar and
sodium aluminum sulfate) plus cornstarch to absorb any moisture so a reaction does
not take place until a liquid is added to the batter. Most baking powder used
today is double-acting which means it reacts to liquid and heat and happens in two
stages. The first reaction takes place when you add the baking powder to the
batter and it is moistened. One of the acid salts reacts with the baking soda and
produces carbon dioxide gas. The second reaction takes place when the batter is
placed in the oven. The gas cells expand causing the batter to rise. Because of
the two stages, baking of the batter can be delayed for about 15-20 minutes
without it losing its leavening power.
Too much baking powder can cause the batter to be bitter tasting. It can also
cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the
batter grow too large and break causing the batter to fall.) Cakes will have a
coarse, fragile crumb with a fallen center. Too little baking powder results in a
tough cake that has poor volume and a compact crumb.
Baking soda, also known as sodium bicarbonate or bicarbonate of soda (alkali) is
about four times as strong as baking powder. It is used in recipes that contain
an acidic ingredient (e.g. vinegar, citrus juice, sour cream, yogurt, buttermilk,
chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar), fruits
and maple syrup). Baking soda starts to react and release carbon dioxide gas as
soon as it is added to the batter and moistened. Make sure to bake the batter
immediately.
Baking soda has an indefinite shelf life if stored in a sealed container in a cool
dry place. Too much baking soda will result in a soapy taste with a coarse, open
crumb. Baking soda causes reddening of cocoa powder when baked, hence the name
Devil's Food Cake.