Baking soda and baking powder are both leavening agents, meaning they help baked goods rise. However, they are not the same thing.
Baking Soda
Baking soda, also known as sodium bicarbonate, is a base. It reacts with an acid, like buttermilk, lemon juice, or vinegar, to produce carbon dioxide gas. This gas creates bubbles in the batter, causing it to rise.
Baking Powder
Baking powder is a combination of baking soda, an acid, and a drying agent (usually cornstarch). It is a double-acting leavening agent, meaning it releases carbon dioxide twice: once when it is mixed with wet ingredients, and again when it is heated in the oven.
Key Differences
Here is a table summarizing the key differences between baking soda and baking powder:
| Feature | Baking Soda | Baking Powder |
|---|---|---|
| Composition | Sodium bicarbonate | Baking soda, an acid, and a drying agent |
| Activation | Requires an acid to react | Contains its own acid, reacts with moisture |
| Action | Single-acting | Double-acting |
| Taste | Slightly salty | Mildly sour |
| Uses | Recipes with acidic ingredients (e.g., buttermilk, lemon juice) | Recipes without acidic ingredients (e.g., cake, cookies) |
When to Use Which
- Use baking soda when your recipe contains acidic ingredients, such as buttermilk, brown sugar, honey, or lemon juice.
- Use baking powder when your recipe does not contain acidic ingredients.
Examples
- Baking soda: Pancakes, muffins, soda bread
- Baking powder: Cakes, cookies, biscuits
In short, baking soda requires an acid to activate, while baking powder contains its own acid. Baking soda is single-acting, while baking powder is double-acting. Both are useful for making baked goods rise, but they have different applications.
