Comments on: How Does Baking Powder Work? https://thecakeblog.com/2015/01/how-baking-powder-works.html Sat, 18 Apr 2020 09:14:23 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Joshua Willis https://thecakeblog.com/2015/01/how-baking-powder-works.html#comment-543678 Sat, 18 Apr 2020 09:14:23 +0000 https://thecakeblog.com/?p=23051#comment-543678 What’s the difference between a pancake with baking powder and a cake with baking powder?
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How come the cake is crumbly but the pancake holds its shape and becomes fluffy?

]]> By: Don Gaile https://thecakeblog.com/2015/01/how-baking-powder-works.html#comment-243394 Sun, 11 Jan 2015 21:17:11 +0000 https://thecakeblog.com/?p=23051#comment-243394 This is a very interesting article about baking powder. I’m also investigating the quantity of leavening agents and what is the right mix for cakes and quick breads. This could be a mix between baking powder and baking soda. I did read on the King Arthur site that one could bake entirely without baking soda and only use baking powder. However, there might be a slightly different taste if you have an acid in the mix like buttermilk. They also explain how much leavening agent to add per cup of flour and additional ingredients. Compared to many of the recipes I use, it seems I might not be adding enough leavening agent! Very interesting!

For your experiment what did the actual recipe call for? 6 teaspoons does seem excessive! I would be interested to know how much more you added compared to the recipe itself. You would think that the recipe had a good balance and you were adding more with varying results.

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