Baking Soda vs Baking Powder. What’s the Difference?
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Have you ever wondered about the differences between baking powder and baking soda? They’re two white powders that look alike, but using the wrong one can turn a perfect recipe into a baking disaster.
If you accidentally swap baking soda for baking powder in a recipe, more than likely you are not going to get your desired results. You’re more than likely going to end up with something bitter that didn’t rise.
So, what’s the difference between baking powder and baking soda? In this post, we will dive deep into their differences and what each actually does.
Why Do You Need Leavers in Baking?
Leavening agents are essential in baking as they are what makes the dough and batter rise. By releasing gases, it will result in light and porous structured baked products. In the average home kitchen, the most common leavening agents are baking soda and baking powder.
While they both perform a similar function, the science behind how they do it is the key difference between baking soda and baking powder. At the most basic level, baking soda requires an acidic ingredient to trigger its leavening action, while baking powder is a self-contained leavener with both acid and base components. Understanding these differences will help you choose the right ingredient for the best result.
Baking soda
Baking soda is also known as sodium bicarbonate or bicarbonate of soda outside of the US. Baking soda is a powdered leavening agent commonly found in the home pantry.
It’s a single-acting leavener with an alkaline nature, which means that as soon as it encounters an acidic ingredient in a recipe, it will work towards neutralizing the acidity, releasing carbon dioxide gas and causing your batters and doughs to rise.
For baking soda to perform, your recipe must include an acid like maple syrup, brown sugar, vinegar, or buttermilk. Since it starts to work immediately, without the requirement of heat, recipes with baking soda must be promptly baked to get the best results. When looking for baking soda substitutes, you must use alternatives with similar acidity-balancing properties.
Nutritional Considerations:
Baking soda is high in sodium, which may be a concern for individuals managing blood pressure or following a low-sodium diet. Using it in moderation is key, as excessive intake may contribute to elevated sodium levels and could be life-threatening.
Baking powder
Baking powder is a common leavening agent made from a combination of an acid, usually cream of tartar, and a base, baking soda. Unlike baking soda, it works effectively in recipes that do not contain an additional acid component and is available in both single-acting and double-acting varieties.
Single-acting baking powder initiates the release of carbon dioxide gas when mixed with a liquid. At the same time, double-acting has a second stage of leavening, which happens after exposure to heat. This dual action provides for greater flexibility in the baking process.
With a neutral taste that doesn’t impart any metallic flavors into the final result and the lack of need for an acidic ingredient, baking powder is suitable for a wide range of baked goods. When exploring baking powder substitutes, look for something that provides leavening with a neutral flavor profile.
“I’ve had a lot of experience with single-acting baking powder, which is all that’s available here in Germany. Your best bet is to skip any resting period a recipe may call for whenever possible. Cookie dough is the only exception. Some recipes, like bundt cakes that are developed with double-acting baking powder, really shouldn’t be made with single-acting baking powder as the result is almost certain to be denser than intended.”
— Erin Dooner, Texanerin Baking
Smart Options:
If you want to reduce your reliance on chemical leaveners, consider using fermented ingredients like buttermilk, yogurt, or even yeast-based alternatives. These options will help raise baked goods and also add gut-friendly probiotics.
Choosing baking soda or baking powder
Deciding between baking soda and baking powder is usually as easy as double or triple-checking the written recipe. However, when it’s up to you to choose, there are two main aspects to consider. Does the recipe call for an acidic ingredient like brown sugar, lemon juice or buttermilk? Do you want that acidity to shine, or do you want to neutralize it?
Recipes with Baking Soda
Recipes that include baking soda must also call for an acidic ingredient. If your recipe includes acids like honey, yogurt, chocolate or natural cocoa powder, baking soda will provide rise while also neutralizing the acidity, resulting in a more balanced flavor. Baking soda also adds a browning effect, which is why it’s used for homemade soft pretzels and is a great choice for chocolate chip cookies.
Functional Benefits Beyond Baking
- Baking Soda can be used in small amounts as an antacid to relieve occasional heartburn, but excessive intake can lead to an imbalance in stomach pH.
- Baking soda alkaline helps maintain a balanced oral pH, reducing bacteria and the risk of cavities.
- Research has shown that baking soda enhances stain removal and provides a freshening effect by neutralizing odors.
Remember: Using baking soda alone may not offer enough protection against tooth decay.
Recipes with Baking Powder
Baking powder is more flexible, as it doesn’t require an acidic ingredient. However, if your recipe includes acidic ingredients like buttermilk or citrus, baking powder is the better choice. It provides the lift needed without neutralizing the tangy flavors, allowing the acidity to shine while still creating light and fluffy textures on pancakes or an orange quickbread.
Recipes with Both
In specific recipes, particularly those with multiple acidic ingredients, a combination of baking powder and baking soda is utilized to enhance flavor, balance texture and encourage browning. This is most common in cake, shortcake, and muffin batters. While excessive use of baking soda can introduce a metallic or bitter taste, incorporating baking powder alongside it helps achieve the desired lift without introducing unwanted flavors, as baking soda alone may not provide sufficient leavening.
Testing the Freshness of Baking soda and Baking powder
Like any pantry ingredient, baking powder and baking soda have a limited shelf-life. While they should both last about 6 months to a year in your pantry, they won’t show any visible signs of losing their effectiveness. When in doubt, there is a simple test you can perform to see if your box is still working.
To test your baking soda, mix a small amount of it with a liquid acid, like vinegar or lemon juice. To test the baking powder, mix a small amount with hot water. If the mixture fizzes and releases carbon dioxide, they are still active and suitable for your recipes. If you don’t get a reaction, you’ll need to replace them.
Key Differences Between Baking Powder and Baking Soda
Baking soda and baking powder may look similar, but their role are quite different.
- Baking soda needs acid to react.
- Baking powder has a built-in acidity.
Common Ingredient Comparisons
Mastering the difference between baking powder and baking soda is just one piece of the baking puzzle. If you love understanding the differences between ingredients, here are a few more comparisons to explore:
