Are Baking Powder And Baking Soda The Same?
Don’t mix up baking powder and baking soda again! Understand the subtle yet important differences between them with this quick tutorial. You’ll be a pro in no time!
Baking powder and baking soda seem like they’re the same thing, but they’re not! Despite both being necessary ingredients for baking, there are a few distinct differences that can completely change the outcome of your dish. Learn more with this guide on what makes baking powder and baking soda different.
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What is a leavening agent?
A leavening agent is a substance that causes the dough to expand by releasing gas once mixed with liquid, acid, or heat. It refers to all the gases that are trapped in a baked good during baking. It is used to increase the volume and lighten the texture of baked goods. Leavening is really important in baking. Baking powder and baking soda are both forms of chemical leavening.
What do baking powder and baking soda do?
Baking powder and baking soda are both a form of chemical leavening and are used to increase the volume and lighten the texture of baked goods. A chemical leavener is a compound or a mixture that is added to dough or batter and releases gases when it reacts with an acidic ingredient or heat. This gas gets trapped in the structure of baked goods as it bakes and leavens them.
Acidic ingredients
Acidic ingredients are ingredients that react with baking powder or baking soda.
- brown sugar
- cream of tartar
- natural cocoa powder (not dutch processed)
- sour cream
- yogurt
- buttermilk
- honey
- molasses
- lemon juice
- vinegar
- melted chocolate
What is baking soda?
Baking soda is a single ingredient, an alkaline chemical called sodium bicarbonate. It’s highly absorbent and is primarily used as a leavening agent in baking recipes. Baking soda will react with acids to create carbon dioxide bubbles that can cause the dough to expand when heated. This helps give baked goods an airy texture and can also be used to reduce unwanted acidity in certain recipes.
If a recipe does not have an acid ingredient that can react with the baking soda, the baking soda will not be activated in time and won’t work. That will result in a not fully leaven baked good. Baking soda will also leave a metallic aftertaste if it does not interact with an acidic ingredient.
You might have noticed that recipes call for less baking soda than the amount of baking powder. That is because baking soda is about 3-4 times more powerful than baking powder.
You can use baking soda not only as a chemical leavener for baking but also for a lot of other uses. A few examples where baking soda is used – as a natural cleaner, to wash clothes, whiten teeth, and to treat nail infections.
What is baking powder?
Baking powder is actually a combination of baking soda and an acid. It’s usually sold in a dry form that you mix with other ingredients like water, fat, and flour to create the desired baked goods. It is a complete leavening system, meaning that it doesn’t need an additional acidic ingredient in the recipe to do its work. It is only used for baking.
There are two types of baking powder
- Single-acting baking powder reacts when hydrated and does not need heat to react.
- Double-acting baking powder reacts when hydrated and reacts again when heat is introduced. This is the most common form of baking powder.
Is baking powder the same as baking soda?
No, baking powder and baking soda are not the same. Baking powder is a blend of baking soda plus two acidic ingredients, usually cream of tartar and sometimes cornstarch. Baking powder is used in recipes that don’t have an acidic ingredient such as buttermilk or vinegar; it will release carbon dioxide bubbles when combined with wet ingredients.
How to use baking powder and baking soda in recipes?
Baking powder should be used in recipes that don’t contain an acidic ingredient, as it needs an alkaline environment in order to react. Its reaction will be triggered by moisture, so it’s important to add baking powder to a recipe before adding any wet ingredients. Baking soda is most often used as a leavening agent in recipes that have an acidic ingredient like yogurt or lemon juice, as the acidity will cause the baking soda to activate and release carbon dioxide bubbles.
Are there any substitutes for baking powder and baking soda?
In some cases, cream of tartar can be used as a substitute for baking powder. To create an equivalent amount of baking powder, combine ¼ teaspoon of cream of tartar with ⅓ teaspoon of baking soda. Alternatively, buttermilk or plain yogurt can be used in place of baking soda in recipes that calls for an acidic ingredient. Keep in mind that substitutions will affect the flavor and texture of the recipe, so it’s important to experiment to find out the best replacement option suitable for your dish.
How to substitute baking soda for baking powder
Baking soda is about 3 times more powerful than baking powder and needs an acid to work. So if a recipe calls for baking powder, you will need less baking soda (1 baking soda : 3 baking powder) and you need to increase the volume of acid ingredients. For every 1/2 teaspoon of baking soda, you will need about 1 teaspoon of lemon juice or vinegar.
How to substitute baking powder for baking soda
Baking soda is about 3 times more powerful than baking powder. So if a recipe calls for 1 teaspoon of baking soda, you will want to substitute that for 3 teaspoons of baking powder. Make sure that your baking powder is still active.
Storage
How to store baking powder?
Baking powder can be stored in its original packaging in the pantry away from heat and moisture. Measure baking powder with a dry utensil. Otherwise, it can cause a chemical reaction inside the can and it may not work. Don’t store the baking powder in a freezer or refrigerator, because the condensation can cause a chemical reaction. Baking powder has a shelf life of about 3–12 months. I recommend buying small packages of baking powder.
How can you check if baking powder still has its power?
You can test the freshness of baking powder by mixing 1/2 tsp of baking powder with 1/4 cup of water. The mixture will bubble if the baking powder is still active.
How to store baking soda?
Sealed baking soda can be kept for 2-3 years. Place it in a resealable plastic bag and let all the air out. Store it in a dark, cool, and dry place. Keep baking soda away from strong odors and spices, because it can absorb the smell. Use dry measuring spoons whenever you remove baking soda for a recipe.
How can you check if baking soda still has its power?
Place a little bit of baking soda in a bowl and add some vinegar. The mixture will bubble if the baking powder is still active.
Conclusion
Baking powder and baking soda are both a form of chemical leavening. They are used in recipes to increase the volume and lighten the texture of baked goods. The big difference between them is that baking soda is pure sodium bicarbonate and needs an acid ingredient to be activated. Baking powder is a combination of baking soda and an acidic ingredient. Therefore if you are using baking powder in a recipe you don’t need to add an extra acidic ingredient.
Another difference between them is that baking soda is 3 times more powerful than baking powder. Because of that, you cannot substitute baking soda and baking powder 1:1. If you substitute them you can substitute 1 baking soda : 3 baking soda. You will need to add more acid ingredients if you are substituting baking soda for baking powder.
Also, the lifetime between these leavening agents is different. Sealed baking soda can last for 2-3 years after opening and baking powder for 3 months – to 1 year.
