Baking Basics: Single-Acting vs. Double-Acting Baking Powder - German vs. American Baking Powder

This post came about after a very angry comment on my video about the difference between baking powder and baking soda. Evidently, there is a difference between German and American baking powder that I neglected to discuss. So, I did some research, and what we're really talking about is the difference between single and double-acting baking powder.
American baking powder is almost 100% double-acting. Here in Germany, baking powder is single-acting. So, how can you convert one to the other. The answer will probably surprise you.
*photo credit: Aubrey Rogers

So, first of all, what is the difference? Baking powder contains a thickener, such as cornstarch, and at least one acid and one base in powdered form. Most commonly, the base is sodium bicarbonate, aka baking soda. The acid can vary.
 
In Germany, the acid used is typically dinatrium hydrogen diphosphate, which is a weak acid that begins working when the mixture becomes wet and continues working with the application of heat.
*photo credit: Aubrey Rogers

The acid that is typically used in American double-acting baking powder is sodium aluminum sulfate. Despite its name, double-acting baking powder doesn't act twice as well or even twice at all. This chemical combination does not react under 140°F (60°C), which means that this baking powder does not start reacting when it gets wet. It only starts reacting when heated. This feature allows you to mix up your dough and allow it to sit before baking.
So that's the biggest difference between single and double acting baking powder. Single acting baking powder begins working immediately when mixing up your dough. So for best results, you should bake your baked goods in a preheated oven immediately after mixing up your dough. If you do this, single acting baking powder will be just as effective as double acting.

If you leave your dough sitting out for any length of time, or if you don't preheat your oven, double acting baking powder will be twice as effective. Maybe that's where the name comes from?
*photo credit: Katie Libbra

So, what's the conversion from one to the other? This is where most people will be disappointed. One to one. The real trick is when you add it, not how much. If you have a recipe calling for double-acting baking powder and all you have is single-acting, consider adding it later in the recipe than it's called for. Mix it through and immediately place it in a preheated oven. And it should be fine. Substitution the other direction requires no special instructions.

Watch us talk about this on YouTube here: https://youtu.be/OWManI_HU10
Schaut zu wie wir darüber reden auf YouTube hier: https://youtu.be/WikmrC29mUI

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