Hi KAF bakers. Here is some "food" for thought Double acting baking powder starts to work when mixed with wet ingredients, and works again when heated. I always add the baking powder, and salt with the flour. In KAF recipes the baking powder is added to the wet ingredients, why? What happens when you add it to a warm batter and let it sit for extra 20 minutes? Don't you loose half of your lift?? Very good observation, Esther. I wondered this myself, so I tried it. For whatever reason, it just doesn't seem to matter, adding BP along with the wet ingredients, as in general you're adding the flour directly afterwards. As for brownies and letting the warm batter sit, these brownies are just barely leavened; that's why they're so dense and fudgy. So if the BP loses some of its stuff during that 20 minutes, no prob. The one I really don't understand is the bran muffin recipe with baking soda th t you keep the batter in the fridge for up to a week... and it still works. What's up with that? The BS should lose its stuff immediately, yet it doesn't. Any chemists out there? PJH

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