How do baking powder and corn starch differ?

Baking powder and Co .: Small, subtle differences

Loose baked goods are only created through the Raising agent like baking powder, baking soda or deer horn salt. They cause carbon dioxide to split off in small bubbles in the dough mixture during baking. The bubbles loosen the dough and drive it up.
But what are the differences between the numerous raising agents?

baking powder usually consists of baking soda (sodium hydrogen carbonate) and at least one acid (e.g. citric acid). In addition, there is usually a phosphate or sulfur compound and a release agent (e.g. flour or starch). The first reaction between acid and baking soda - the so-called propulsion - begins when the dough is being stirred, but the main growth only takes place under the influence of heat in the hot oven: the baked goods rise - in height and width.
Tartar baking powder also contains baking soda, but natural tartar as acid and no phosphate at all. The tartar does not react with the baking soda until it is in the oven. The advantage: Baked goods made with tartar baking powder often taste milder and less dull (or furry) than baked goods made with conventional baking powder.
Baking soda we also called baking soda or food soda. It is a very good raising agent even without the additives from the baking powder. Soda is traditionally used for muffin dough, as the driving force of soda is optimally used through the use of buttermilk. It is also helpful here that the liquid and solid ingredients are only mixed shortly before baking.
Deer horn salt is a mixture of ammonium compounds. It is only used to loosen up flat baked goods, e.g. for speculoos or springerle. In tall baked goods such as cakes or bread, the release of ammonia would impair the taste and color of the food. On the other hand, ammonia escapes quickly and completely from flat doughs. It also makes the baked goods last longer and gives them a typically spicy taste.
Potash is mainly used for heavy doughs such as printen, gingerbread and honey cake. It consists of pure potassium carbonate, which does not make the dough rise, but only widen it. Potash is used together with deer horn salt in many recipes.
tip: In the run-up to Christmas, deer horn salt and potash are available in stores on the baking ingredients shelf. You can also buy the special raising agents in the pharmacy.