Baking powder and baking soda are both leavening agents, meaning they help baked goods rise. However, they have key differences in their chemical compositions and how they work:
Baking Soda
- Chemical name: Sodium bicarbonate
- Needs acid: Baking soda requires an acidic ingredient (like buttermilk, lemon juice, or brown sugar) to react and produce carbon dioxide bubbles, which cause the dough to rise.
- Stronger leavening: Baking soda provides a stronger leavening action than baking powder.
- Examples: Pancakes, cookies, and quick breads
Baking Powder
- Chemical name: A combination of baking soda, an acidic ingredient, and a drying agent
- Doesn't need acid: Baking powder already contains an acidic ingredient, so it doesn't require additional acid to activate.
- Weaker leavening: Baking powder provides a gentler leavening action than baking soda.
- Examples: Cakes, muffins, and biscuits
In short, the main difference is that baking soda needs an acidic ingredient to activate, while baking powder is already activated.
