[Sca-cooks] baking powder

[Robin Carroll-Mann]

On Fri, 10 Jan 2003 13:01:00 -0600 "Decker, Terry D."
<TerryD at Health.State.OK.US> wrote:

> These are "single action" baking powders, where
> the chemical rise occurs "on
> the bench" as the ingredients are mixed and
> shaped.
[snip]
> Baking powders which give this double rise are
> "double action" baking
> powders.

If one is using double-acting baking powder in an old recipe which was written
for single-action bp, should there be any change in the quantity used?

Brighid