Baking Powder is a leavening agent…that is, it makes your baked goods rise. The process is actually pretty simple with the leavening agent creating tiny bubbles which sort of puffs everything up.
Baking powder’s composition is such that when it contacts moisture it will react releasing carbon dioxide bubbles. Now one of the chemicals commonly used is sodium aluminum sulfate..not that this is necessarily bad but many people including myself are somewhat leery as to the possible (maybe yes/maybe no) connection between aluminum and dementia. So if this is also your concern, make sure you purchase baking powder that says “Aluminum Free” on the can.
In addition to the aluminum issue there’s the question of freshness. Now they sell baking powder in cans that lasts the typical cook for years. The problem is that this stuff looses it’s potency over time. The general rule of thumb with respect to age is that if it’s over a year old, toss it. Now you can “proof” it by mixing about a half cup of water with about a teaspoon of baking powder..If it fizzes well you’re good..But ask yourself, how good is good..You know it’s not that you’re an expert fizz analyst or something….. So if you’re unsure of it’s age, just toss the can and buy a new one, it doesn’t cost that much (and actually since they give you so much you can split the it with someone else and share the cost). Then, after you buy new (at a store that moves a good volume) use a marker and write the date directly on the can. This is your expiration date. Beyond this just toss it and buy another.
A few more things…buy double acting baking powder as it will cause rising when contacting moisture and again while baking for better results. And when using, note the following as stated by the Rumford Baking Powder People
As an all-phosphate baking powder, Rumford Baking Powder does not contain any aluminum. This property makes it somewhat faster acting than typical double-acting baking powders. You’ll still see a boost of leavening in the oven, but most of the reaction occurs in the mixing bowl. While this makes a more delicate crumb structure in the finished product, do not dawdle. You’ve got to work quickly for best results.
You know I’m a pretty frugal guy but when you think about all the work involved in mixing, cleanup etc it’s just not worth it to use a sub-par baking powder and get mediocre results.
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