2.  Physical changes – end products can be changed back to what you started with › Ex: water changes to ice (can change back)  Chemical changes – end up with an entirely new product at the end › Example : iron & water = rust (can’t change back)

4.  Chemical change  Baking soda, or bicarbonate of soda  Used when the dough or batter contains an acidic ingredient, like buttermilk, lemon, brown sugar, sour cream, or yogurt.  The soda (base) combines with the buttermilk (acid), to produce carbon dioxide & the baked goods rise.

5.  Chemical change  Used in cookies, quick breads & other baked goods  Made of baking soda & cream of tartar  Generally double action - means it releases carbon dioxide when mixed with liquid & when exposed to heat

6.  Chemical change  Fungus  Slow process  Converts small amounts of sugars in the dough to carbon dioxide & alcohol – fermentation  Carbon dioxide trapped in the dough makes it rise  Alcohol evaporates in the oven

7.  Physical change  Water changes to steam to create small bubbles which cause the baking products to rise

8.  Leavening agents – baking soda & baking powder  Buttermilk vs regular milk pancakes  Which will work the best?  And in what combinations do they work best?  Let’s find out!