if there is a scientific reason for mixing the baking soda and powder with the milk before adding it to the already incorporated flour? Both baking soda and powder react with the milk. They also react with molasses and eggs. Usually the batter is poured and baked as soon as possible after these leavening ingredients are added. Is adding these ingredients one step later done simply to shorten the amount of time between mixing and baking? And, does it really make that much difference in the rising?