Bakers love bubbles. From air pocket-rich focaccia to fluffy sponge cake, baked goods can only rise to the occasion when bubbles are on the scene. To create that carbonated magic, we often rely on leavening agents. For thousands of years, yeast held the crown, but by the 1800s, two new chemical compounds came into the picture: baking soda and baking powder. These two leavens are the definition of pantry staples, and most bakers reach for them without a second thought. Using them can become an unconscious habit, a piece of the recipe puzzle that we often take for granted. But understanding the scientific how and why behind these two ingredients is essential to success in the kitchen.
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