PHolleran's blog
Retarder for Plaster of Paris
Hello All,
I am a retired Chemist who also watches "Americas Test Kitchen". The answer to the question concerning the use of baking soda versus baking powder is this. Baking powder has an acid added to baking soda which improves the activity of the baking soda. So, lemon juice and vinegar are weak acids. It is the acid added to the baking powder which is doing the trick. All three additives should do the trick.
Pete
Concord, Ma
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