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I believe that "double acting" means that it will rise when it first meets moisture (IE give off CO2 which makes nice airy bubbles in the item being baked) to make it fluffier and it will rise again, when heated, to make the item even fluffier-er. :-)
I, myself have never tried DBL so can't give an opinion though.
Oh, also some have said it also depends on the expiry date.
I believe that "double acting" means that it will rise when it first meets moisture (IE give off CO2 which makes nice airy bubbles in the item being baked) to make it fluffier and it will rise again, when heated, to make the item even fluffier-er. :-)
I, myself have never tried DBL so can't give an opinion though.
Oh, also some have said it also depends on the expiry date.
1. One of the acids immediately creates gas when introduced to water so as soon as you mix it into your wet ingredients it will start to bubble.
2. The other acid creates gas when heated from 110F to 145F so it will bubble a second time when the mixture is placed in the oven and begins to bake.
Just about every store that sells baking powder only sells the double acting kind because it is by far the most popular type used in 99.9% of today's modern recipies.
Of course old recipies from pre-1980's will usually just say "baking powder" since double acting baking powder wasn't that popular or chemically superior yet.