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BAKING POWDER
Baking powder is a shortcut ingredient -- a blend of baking soda and acid that acts as a leavening agent when moistened and heated. It saves you the step of adding baking soda and an acid, such as cream of tartar, to your recipes.
Points to Remember
w Double-acting baking powder is the kind most commonly found in grocery stores. If a recipe doesn't specify, use double-acting.
w Baking powder is activated twice -- once when moistened and again when heated. Don't leave moistened batter or dough containing baking powder uncooked for long unless the recipe specifies.
w If you accidentally use too much baking powder, your recipe could turn out bitter or peppery.
Substitutions
Substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon of baking powder.
To make 1 cup of your own self-rising flour, place 1-1/2 teaspoons baking powder plus 1/2 teaspoon salt into a cup measurement; fill with all-purpose flour to make 1 cup.
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