Most common healthy leaven agent-Baking Powder

Baking powder is a leavening agent commonly used in baking to help baked goods rise. It typically contains a combination of an acid (such as cream of tartar) and a base (usually baking soda), along with a moisture-absorbing agent like cornstarch. When mixed with liquid and exposed to heat, baking powder releases carbon dioxide gas, causing the dough or batter to expand and become light and fluffy.

Types of Baking Powder:
Single-acting baking powder: Reacts with moisture and requires immediate baking.

Double-acting baking powder: Reacts in two stages—once when mixed with liquid and again when exposed to heat during baking. This is the most common type found in stores.

How to Use Baking Powder:
Add it to dry ingredients before mixing with wet ingredients.

Ensure it's fresh for optimal results (check the expiration date).

Use the amount specified in the recipe, as too much can cause a bitter taste or over-expansion.

Substitutes for Baking Powder:
If you run out, you can make a substitute by mixing:

1 part baking soda + 2 parts cream of tartar + 1 part cornstarch.

Alternatively, use 1/4 teaspoon baking soda + 1/2 teaspoon vinegar or lemon juice for every 1 teaspoon of baking powder.

Let me know if you'd like baking tips or recipes!