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What is the Difference Between Baking Soda and Baking Powder?

Published in Food Science 2 mins read

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.

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