Baking powder is a rising agent which mean when activated it releases carbon dioxide this helps baked goods rise. You will find it in recipes for cakes, biscuits and pancakes. It’s sold in powdered form in either sachets or in tubs.
There is a lot of confusion surrounding baking powder and other products with similar names so hopefully, I can clear it up for you! To begin with, bicarbonate of soda and baking soda are the same thing. For the sake of simplicity, we will only be referring to it as bicarbonate of soda in this article!
Bicarbonate of soda is only activated when mixed with an acid and some moisture. These acids can be citrus juice, sour cream, yogurt, buttermilk, chocolate, honey, molasses, fruits or maple syrup.
Baking powder is a mixture of bicarbonate of soda, cream of tartar and cornstarch. The cream of tartar is a dry acid so when moisture is added it begins to react!
Yeast is also a levelling agent but it reacts with causing it to ferment and thus releasing carbon dioxide.
Baking powder substitute
If you need an alternative to baking powder mix 1 part of bicarbonate of soda with 2 parts of cream of tartar.