Did You Know – Baking Soda vs Baking Powder
Do you know the difference between Baking Soda and Baking Powder? Check out the differences below and read when or if you can use either one you want.
1. BAKING SODA is sodium bicarbonate and requires an acid and a liquid such as cream of tartar, buttermilk or a citrus juice to become activated and help baked goods rise properly. BAKING POWDER includes sodium bicarbonate, as well as an acid. It only requires a liquid to become activated.
2. BAKING SODA is much stronger than baking powder. BAKING POWDER would need about 3 times as much baking soda to create the same rising ability.
3. SUBSTITUTING one for the other is possible with careful adjustments. While it’s possible to interchange baking soda and baking powder in recipes, it’s not as straightforward as simply replacing one for the other. About 1/4 tsp of baking soda is equivalent to 1 tsp of baking powder.
4. SOME RECIPES may call for both baking soda and baking powder. This is usually because the recipe contains an acid that needs to be offset by the baking soda but may not be enough to completely leaven the baked good.
5. BAKING POWDER in your cupboard is most likely the double acting kind. Double acting means the powder creates two separate reactions. First, when combined with a liquid at room temperature and second when heated.
Source: http://www.healthline.com
http://www.InDianesKitchen.com
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Categories: Did You Know
Thanks
You’re welcome Sheree!
This is very interesting Diane! I knew the two differed, but you surprised me with the facts. I’ve had a recipe once before where both baking soda and baking powder were required and thought it might have been a typo … but now I understand why the cake I baked didn’t turn out so nicely!
I never did get into chemistry of food but it definitely makes a difference when baking.
I didn’t know that! Thanks yeah
You’re very welcome!
I had no idea
Me either Beth! I just baked my little heart out and let them do their thing. Lol
What a great post, Diane💜
Thank you Jonetta!
I know enough to know I should follow the recipe as written. 🙂
Hahaha You crack me up Betty!
Good information. Last night I made a Blueberry Grunt (a European dessert) It’s short cake dough dropped by tablespoonfuls evening over a Dutch oven with cooked blueberries – I had to use baking powder 1 tablespoon but no soda. I have noticed in recipes when using the two together it is usually about 1 teaspoon each or so, with typically less soda over powder. But baking powder by itself always requires more. – Here’s one for you – Besides used as a thickener in liquids – what else can cornstarch do for your floury baked goods?
I know there is cornstarch in baking powder, do tell!
Yes but what I was asking if you were aware of what you can do with cornstarch in your baked goods besides using it as a thickener?
No idea
If you want a tender baked good like a cake or cookies add 1 tablespoon cornstarch (but remove 1 tablespoon flour). That small amount of starch makes for a tender baked good. It always works.
I remember reading that years ago but I thought, no way 1 Tbsp does anything. Thank you for the tip of knowing it really does make a difference.
This is so useful to know as I’ve always wanted to know the difference! 😊😆
I was surprised how baking soda is so much stronger than baking powder.
Very interesting.
I used them both all these years and never knew, I thought it was very interesting too. Thank you!
Well I learned something from this post … I always enjoy the “Did You Know” series.
Thank you Linda 🥰
I didn’t know what the double acting meant–that’s important!
I didn’t either until I wrote this post Linda, that really fascinated me too.
Thanks for the explanation.
You are very welcome Bernadette!
This was really cool info! I always follow the recipe on which one it calls for and always keep both at hand but did not really understand the difference, thanks 🙂
You are very welcome Tierney!