Difference Between Baking Soda and Baking Powder
Baking soda is pure sodium bicarbonate and requires an acidic ingredient to activate. Baking powder contains baking soda plus acid and works in any recipe. They are not directly interchangeable, though substitutions are possible with adjustments.
Key Takeaways
- Baking soda (sodium bicarbonate) is a base that reacts with acidic ingredients like buttermilk, yogurt, lemon juice, or vinegar to produce carbon dioxide bubbles.
- To substitute baking powder for baking soda, use 3 times as much baking powder, but results may vary.
- Old baking powder loses potency; test by adding to hot water - it should bubble vigorously.
Explanation
Baking soda (sodium bicarbonate) is a base that reacts with acidic ingredients like buttermilk, yogurt, lemon juice, or vinegar to produce carbon dioxide bubbles. These bubbles make baked goods rise. Without acid in the recipe, baking soda won't work properly.
Baking powder is a complete leavening agent containing baking soda, an acid (usually cream of tartar), and a buffer (usually cornstarch). Most baking powder is double-acting, meaning it reacts once when wet and again when heated.
Recipes are formulated with specific leaveners for a reason. Using the wrong one or the wrong amount can result in flat, dense, or oddly flavored baked goods. Follow recipes carefully for best results.
Things to Know
- To substitute baking powder for baking soda, use 3 times as much baking powder, but results may vary.
- Old baking powder loses potency; test by adding to hot water - it should bubble vigorously.
- Some recipes use both to balance flavor and provide optimal rise.