What's the difference between baking soda and baking powder

 

Experienced and amateur bakers alike often confuse them due to their similar names and appearances.

This article explains the differences between baking soda and baking powder and how interchanging one for the other may affect your baked goods.

Baking soda and baking powder are both odorless white powders that work their magic in our cakes. Though they’re both white powders, the two are certainly not interchangeable. Let’s talk about the facts behind these baking essentials.

Baking soda is also known as sodium bicarbonate.

When sodium bicarbonate meets with heat, carbon dioxide gas is formed. It’s this gas that gives rise to our favorite cakes, cookies and biscuits. There is one drawback to the production of this gas. When heated, sodium bicarbonate also produces sodium carbonate, which doesn’t taste very good. If you’ve ever eaten any metallic tasting cakes or biscuits, you know what I’m talking about.

Thankfully, the metallic taste of sodium carbonate can be neutralized by acid. Lemon, yogurt, buttermilk, and unsweetened natural cocoa powder can neutralize the taste of sodium carbonate and keep our baked goods risen and lifted.

Baking powder is a mixture of baking soda and acid. Baking powder is part baking soda! Baking powder is made up of baking soda, a powdered acid, and cornstarch.

Most baking powders are labeled ‘double-acting’ meaning they release a small amount of carbon dioxide gas when they’re stirred into the batter or dough, but they release a majority of their precious gas when triggered by the heat of the oven.

Because baking powder is a leavener that contains both the sodium bicarbonate and the flavor-saving acid, it is usually paired with non-acid ingredients like whole milk and Dutch-processed cocoa.

Baking soda need an acid.  Baking powder has an acid.  We made that science easy, right?

 

It’s hard to truly understand the importance of baking soda and baking powder — and the difference between the two — until the day you accidentally stumble and add one instead of the other, or forget to add one entirely. If you need visuals, just imagine sunken banana bread, squat scones, and deflated cupcakes. An eerie sight, am I right?

Sometimes it can be downright confusing how a mix-up in leavening agents makes or breaks a cake batter or cookie dough. And such ignorance is never bliss, especially when it results in frightening baked goods. So to avoid any baking mishaps, here’s a breakdown of the difference between baking soda and baking powder, what they contribute to baking, and suggestions for substitutions if you find yourself without one. 

What is baking soda?

Let’s quickly return to high school chemistry class. Baking soda (or sodium bicarbonate) is a base compound with a pH level of 8. When it mixes with an acidic solution, it reacts to produce carbon dioxide — a.k.a. the gas required to get that desirable lift in baked treats. 

 

Why do some recipes call for both baking soda and baking powder?

If a recipe requires both leavening agents, there’s a good chance there’s acid included in the recipe, yet not enough to trigger a full reaction when combined with just baking soda on its own. In such cases, baking powder comes in as reinforcement to do most of the leavening, while baking soda is there to neutralize the acid (lessening the astringent taste) and contribute some lifting power.

What to do if you don't have one — can you substitute with something else?

To put it briefly: Don’t substitute if you can help it, but should you be in a pinch (maybe in the middle of mixing your brownie batter when you realize you’re missing baking powder) there are a few options to swap in. Some may be sitting in your kitchen as we speak! It’s important to keep in mind that these ingredients are happy to step in and do a good job, but they won’t perform absolutely the same as the original leavener called for in the recipe. 

 

Substitutions for baking soda

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it’s important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

Sub for 1 teaspoon baking soda: 3 teaspoons baking powder

Substitutions for baking powder

Make your own

Remember, baking powder is a mixture of baking soda and cream of tartar — which means you can easily make it yourself.

Sub for 1 teaspoon baking powder: Combine 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar + 1/4 teaspoon cornstarch or tapioca starch.

Baker’s ammonia: Baker’s ammonia is a trusty leavener from the 19th century that produces a light, tender crumb similar to what you’d get from baking powder. You can use it 1:1 in place of baking powder. Be aware: It doesn't smell great, but no need to worry, as the smell totally dissipates by the time baked goods are done. 

Sub for 1 teaspoon baking powder: 1 teaspoon baker’s ammonia

Lemon juice or vinegar: These acids react with baking soda to mimic the power of baking powder.

Sub for 1 teaspoon baking powder: 1/4 teaspoon baking soda + 1/2 teaspoon lemon juice or white vinegar  

Self-rising flour: It’s foolproof because it already has leavening agents added — with salt and baking powder included, it makes it an excellent all-around ingredient swap.

Sub for baking powder: Simply use self-rising flour in place of the all-purpose flour in a recipe.

 

One final note on baking soda and baking powder

Read the label! Double — no triple — check that you’re using the ingredients that you’re actually supposed to be using and in the correct proportions. And with that, always check expiration dates for freshness. (They don’t last forever!)

 

 

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