Comments on: The complete guide to leavening agents and chemical leaveners https://bakeschool.com/leavening-agents-in-baking/ A website dedicated to baking and the science of baking Mon, 13 Oct 2025 11:47:13 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Tracy Lynn https://bakeschool.com/leavening-agents-in-baking/comment-page-1/#comment-81872 Mon, 13 Oct 2025 11:47:13 +0000 https://bakeschool.com/?p=13334#comment-81872 This is really helpful information. I made a pumpkin bread yesterday and actually used both baking powder and baking soda ….. I might have gone a little overboard because I did have 1/3 cup of yogurt in the batter as an acid so the baking powder wasn’t necessary. I read above that too much baking powder can make the product go flat……the bread turned out fine, but I will leave it out next time to see if I get more rise out of it. I remember I used to use double acting baking powder and my baked goods would come out much higher……I don’t currently have that on hand and I definitely notice a difference……Again, thanks for this very thorough explanation. I’m really good in the kitchen, but baking isn’t my green thumb. So I’m on a journey to understand baking vs just enjoying the end product. “Knowledge Is Power”

]]> By: Shola https://bakeschool.com/leavening-agents-in-baking/comment-page-1/#comment-65805 Mon, 14 Apr 2025 21:34:30 +0000 https://bakeschool.com/?p=13334#comment-65805 I use whole wheat pastry flour instead of AP (prefer texture and nuttier taste) and have yet to figure out how much to increase the baking powder (and/or soda) based on recipe type. Can you help?

For example, how much should we increase the leavening agent(s) when using whole wheat or bread for these typical ratios of baknig powder per 1 cup (120g) AP flour:

Muffin (no berries*): 1 1/2 tsp
Muffin (w/ berries*): 1 3/4 tsp
Cake & Pound Cake: 1 tsp.
Biscuit or Scone: 2 tsp.

Thank you in advance for your help!

*For other baking science lovers: berries increase moisture and weight, therefore, more leavening agents are needed. Same if replacing butter with acidic ingredient, such as Greek yogurt (add 1/4-1/3 tsp. baking soda).

]]> By: Ashira https://bakeschool.com/leavening-agents-in-baking/comment-page-1/#comment-37919 Thu, 24 Feb 2022 10:08:00 +0000 https://bakeschool.com/?p=13334#comment-37919 Wow, thanks for this information. My baking is going to be better

]]> By: Dawn https://bakeschool.com/leavening-agents-in-baking/comment-page-1/#comment-35302 Fri, 12 Nov 2021 01:35:57 +0000 https://bakeschool.com/?p=13334#comment-35302 I love this web page. Thank you.
I have read and not to sure if what I read was true. I am making banana bread in a large quantity (4x the recipe) do I need to increase any of the ingredients or decrease any of the ingredients?
I just read that if you increase the recipe you need to decrease the leaving, is this true and if so by how much?
Thank you
Dawn

]]> By: Ann https://bakeschool.com/leavening-agents-in-baking/comment-page-1/#comment-32709 Sat, 24 Jul 2021 01:38:30 +0000 https://bakeschool.com/?p=13334#comment-32709 Do you offer the service of formulating a combination of leavening agents for cakes?

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