why does we use baking pouder instead of baking soda in making cake?
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Some recipes call for both baking powder and baking soda. These recipes contain some sort of acid (yogurt, brown sugar, etc), however the carbon dioxide created from the acid and baking soda is not enough to leaven the volume of batter in the recipe. That's why baking powder is used as well– to add necessary lift.
Answered by
1
Answer:
Some recipes call for both baking powder andbaking soda. These recipes contain some sort of acid (yogurt, brown sugar, etc), however the carbon dioxide created from the acid andbaking soda is not enough to leaven the volume of batter in the recipe. That's why baking powder is used as well– to add necessary lift.
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