When it comes to baking, two ingredients often cause confusion: baking soda and baking powder. Though they may seem similar, they are quite different in their chemical makeup and how they work in recipes.
Understanding the differences between the two can help you bake better and achieve the perfect rise in your cakes, cookies, and bread.
In this post, we’ll break down what each ingredient is, how they work, and when to use them.
Difference Between Baking Soda and Baking Powder
The single most important difference between baking soda and baking powder is that baking soda is a single ingredient while baking powder is a combination of ingredients.
Chemical Composition
Baking soda is a pure chemical compound called sodium bicarbonate. When mixed with an acid (like vinegar, lemon juice, or buttermilk) and moisture, it creates carbon dioxide gas.
This gas is what causes the batter or dough to rise.
Baking powder, on the other hand, is a mixture of baking soda, an acid (usually cream of tartar), and a starch (usually cornstarch).
The acid and baking soda are dry ingredients, and when they come into contact with moisture, the acid reacts with the baking soda to produce carbon dioxide gas.
READ: Evaporated Milk vs Condensed Milk: Here’s the Difference
They both produce carbon dioxide gas, however, baking soda requires the presence of acid to create a reaction and leaven baked goods, while baking powder contains acid and is “double-acting”, meaning it can create a reaction both when mixed with liquids and when exposed to heat during baking.
Leavening Power
Baking soda is about three to four times more powerful than baking powder.
Say, a recipe calls for baking soda and you want to substitute it with baking powder, you will need to use more baking powder to get the same amount of leavening power.
Note: Using too much baking powder can lead to a bitter taste and a coarse texture in baked goods.
Timing
Baking soda reacts quickly when it comes into contact with acid and moisture, so it’s typically used in recipes that are baked immediately after mixing, like cookies or pancakes.
If the batter or dough sits for too long, the carbon dioxide gas will escape and the baked goods won’t rise properly.
In contrast, baking powder has a slower reaction time because it contains a dry acid. This makes it ideal for recipes that need to sit for a while before baking, like cakes or muffins.
Applications
Baking soda is frequently used to make cookies, muffins, and pancakes. It’s also used in recipes that require a lot of acidic ingredients like sour cream, molasses, or honey.
Baking powder is a crucial ingredient in light and airy cakes and desserts, like angel food cake, chiffon cake, and sponge cake.
In some cases, a recipe may call for both baking soda and baking powder. This is because the recipe may need both an immediate and delayed leavening effect.
Recipes
Baking soda is usually used in recipes that contain acidic ingredients like sour cream, yogurt, or molasses. It’s also used in recipes that have a high sugar content, like chocolate cake because sugar helps to activate the baking soda.
Baking powder is used in recipes that don’t have acidic ingredients, like sugar cookies or biscuits.
It’s also used in recipes that have a neutral flavor, like vanilla cake because it won’t affect the taste.
Storage
As a pure chemical compound, baking soda doesn’t have an expiration date. Although it can lose its potency if exposed to moisture or air over time.
Baking powder, however, does have an expiration date. Once it’s opened, it should be used within six months to a year.
To keep your baking soda fresh, store it in an airtight container in a cool, dry place.
Baking Soda vs Baking Powder for Cleaning
Baking soda is the recommended choice for cleaning. It’s more commonly used for cleaning than baking powder because it’s a single, pure chemical compound.
Baking soda is a mildly abrasive substance that can be used to scrub surfaces without causing scratches, while also neutralizing odors.
It can also be used to create a paste for cleaning tough stains, such as those caused by burnt-on food or soap scum.
Baking powder, on the other hand, contains additional ingredients that are beneficial for baking but are not useful for cleaning tasks.
Uses of Baking Soda for Cleaning:
Cleaning Surfaces: Baking soda can be used to clean surfaces like countertops, sinks, and bathtubs.
Mix baking soda with water to create a paste and apply it to the surface with a cloth or sponge. Rinse thoroughly with water and dry the surface.
Removing Stains: Baking soda can be used to remove stains from fabrics, carpets, and upholstery.
Mix baking soda with water to create a paste and apply it to the stain. Let it sit for a few minutes, then rinse with water and let it dry.
Deodorizing: Baking soda is an excellent deodorizer and can be used to eliminate odors in refrigerators, trash cans, and carpets. Sprinkle baking soda on the surface and let it sit for a few hours before vacuuming or wiping it away.
Is it better to bake with baking soda or baking powder?
It depends on the recipe. Baking soda is more powerful than baking powder, so it’s better for recipes that require a strong rise, such as muffins or quick bread.
Baking powder is better for recipes that need a more delicate rise, such as cakes or cookies.
Using the wrong leavening agent can affect the texture and flavor of the baked goods.
What to use if you don’t have baking powder?
Buy. seriously, that’s it. lol.
If you don’t have baking powder, you can make a substitute by mixing baking soda with an acidic ingredient such as cream of tartar, lemon juice, or vinegar. The ratio is usually 1/4 teaspoon of baking soda to 1/2 teaspoon of an acid.
Keep in mind that the acidic ingredient you add to the mix can also affect the flavor of the recipe.
If you accidentally put in baking soda instead of baking powder, it can make your baked goods taste bitter and have a soapy texture. Unfortunately, there is no easy fix to correct the mistake, and it’s best to start over with a new batch of ingredients.
Can I leave out baking powder?
Baking powder is a leavening agent that helps baked goods rise. If a recipe calls for baking powder, it’s essential to use it to achieve the desired texture and rise.
Leaving it out can result in a dense and flat finished product.
How much baking soda is equal to baking powder?
Baking soda and baking powder cannot be used interchangeably in a recipe, but you can make a substitute for baking powder using baking soda and an acid.
The general rule is to mix 1/4 teaspoon of baking soda with 1/2 teaspoon of an acid such as cream of tartar, lemon juice, or vinegar to replace 1 teaspoon of baking powder.
Can I bake with baking soda without baking powder?
Baking soda can be used without baking powder in recipes that have an acidic ingredient, such as buttermilk or yogurt, that will activate the baking soda and create the rise needed.
However, recipes that require baking powder may not have enough acid to activate the baking soda and may result in a dense and flat baked good.
Is bicarbonate of soda the same as baking soda?
Yes, bicarbonate of soda is the same as baking soda. They are both names for sodium bicarbonate, a white crystalline compound that is commonly used in baking as a leavening agent.
Conclusion
As you’ve seen in the post, there are distinct differences between baking powder and baking soda.
Although they’re both leavening agents used to make baked goods rise, they’re quite different in their chemical composition, leavening power, timing, and usage.
Understanding these differences can help you achieve the best results in your baking.