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BAKE POWDER

dry chemical leavening agent to increase the volume & lighten texture of baked goods. (bi)carbonate mixed with a weak acid. Both are prevented from reacting prematurely by the inclusion of a cornstarch buffer
as we increase baking powder, cookies tend to rise, but only to a certain point. Eventually, the reaction is so strong that it causes air pockets to rupture and collapse, delivering a denser, squatter cookie.


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