1. Baking soda and/or baking powder are added to batters for leavening; i.e., in order to produce the gas that make cakes, muffins, and quick breads rise. 2. Baking soda + liquid acid (in the recipe) ---> leavening 3. Single-acting baking powder = baking soda + a dry acid. When the liquid ingredients are mixed with the dry ingredients you get leavening --OR-- when the product is heated you get leavening. 4. Double-Acting baking powder = baking soda + 2 dry acids. When the liquid is added you get leavening --PLUS-- when the product is heated you get leavening.
