How necessary is baking powder in baking?

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. read more

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. read more

To appreciate their role in baking, you need an understanding of what baking soda and baking powder do. Baking soda, or sodium bicarbonate, is mined almost exclusively from an ore found in Wyoming. Developed in 1846 by two New York bakers, baking soda forms carbon dioxide bubbles when it interacts with an acid, such as vinegar, molasses, buttermilk or brown sugar. read more

While chemical agents such as baking powder or baking soda play an important role in the leavening process, mechanical mechanisms as well as the physical makeup of the batter also contribute to the final structure of the cake. read more