Baking powder is actually a blends of three powders – an acid, a base
and a filler that brings them all together. Our baking powder consists
of an edible salt chemically known as sodium acid phyrophosphate (the
acid), sodium bicarbonate, (aka baking soda, the base) and potato starch
(the filler). Unlike some other baking powders, ours is free of
aluminum.
The modern baking powder we’re familiar with today was formulated in
1843 by chemist and food manufacturer Alfred Bird. By the time the Civil
War ended, some of the best known brands emerged, including Horsford's
Yeast Powder that later became known as Rumford Baking Powder. Prior to
the availability of these baking powders, carbonates and bicarbonate
salts were water-extracted from the ashes of hardwood trees.
As you can imagine, the advent of baking powder was a valuable time saver
for both commercial and home bakers. Baking powder produces a chemical
reaction immediately upon contact with water, while yeast requires two or
more hours resting in kneaded dough to release sufficient amounts of carbon
dioxide.
