Augustman MY
Whether a beginner or a pastry pro, you probably use baking powder and baking soda frequently. That’s because they are some of the most common leavening agents in baking, which create the rise and expansion of batters and doughs. Both white powders are chemical leaveners, meaning they interact with other ingredients to produce carbon dioxide during mixing and baking. That gas expands to provide the lift in your cakes, cookies, and other baked goods. They may sound and act similarly, but have you