Culinary Applications of Baking Powder Because leavening is instantaneous, breads leavened through acid-base reactions are called quick-breads. Generally, one teaspoon of baking powder will leaven 5 ounces of flour, 8 ounces of liquid, and one egg. If the liquid is acidic (when using cultured dairy, citrus, or honey), then the acids in baking powder will... Continue Reading →