Baking Soda vs Baking Powder – What’s the Difference?
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Learn the difference between baking soda and baking powder, when to use each, and how to tell if they’re still active. I’ve broken down everything you need to know about baking soda and baking powder, in a simple and easy-to-understand way!
Table of Contents
- Baking Soda vs Baking Powder 101
- What is baking soda?
- What is baking powder?
- Baking Soda vs Baking Powder: What’s the difference?
- Is my baking soda and baking powder active?
- How to choose which one to use?
- Why use both baking soda and baking powder?
- Is cream of tartar the same as baking soda?
- How to substitute baking soda and baking powder:
- FAQs:
- More Baking Basics to Know:
Baking Soda vs Baking Powder 101
Even though baking a decadent, triple-layer red velvet cake is totally my idea of a good time, it’s important to remember that baking isn’t just for fun. It’s a science, too! Each ingredient plays a crucial role in the final outcome of the recipe, even that teeny-tiny pinch of baking soda or baking powder.
Read on to learn all about baking soda vs baking powder, what they are, and how and why we use them in baking.
What is baking soda?
Baking soda, also known as sodium bicarbonate, is a chemical compound used to leaven baked goods such as quick breads, pancakes, and muffins.
Baking soda produces carbon dioxide gas when combined with an acid, like lemon juice, chocolate, buttermilk or fruit juices/puree. The gas forms tiny air pockets throughout the batter, and these air pockets expand in the hot oven and lift the batter forming fluffy crumbs!
What is baking powder?
Baking powder is sodium bicarbonate mixed with a powdered acid.
Unlike baking soda, which starts working immidiately upon the contact with liquid, baking powder starts working only in the oven.
It’s often used in recipes without an acid ingredient, like certain cookies and cakes. Since baking powder already contains an acid, it only needs moisture and heat to produce carbon dioxide gas. And, as you’ve already learned, CO2 is actually a good thing in baking!
Baking Soda vs Baking Powder: What’s the difference?
- How are they different? Baking soda is pure sodium bicarbonate, while baking powder is a combination of sodium bicarbonate and an acid. In order for baking soda to take effect, it must be mixed with an acid ingredient, like yogurt or cream of tartar. Baking powder, on the other hand, already contains an acid right in the box. So, it just needs heat and moisture to make those magical little bubbles do their thing!
- How are they similar? They’re both leaveners responsible for making baked goods rise by creating CO2 gas.
Is my baking soda and baking powder active?
It might not be your fault if your muffins don’t have that picture-perfect, domed top or your pancakes are paper-thin. Your baking soda and baking powder could be to blame!
Baking soda and baking powder expire. Once they’re past their prime, they’re basically useless.
Here’s how to tell if they’re still active:
- Baking soda – Remember the volcano science experiment in elementary school? Well, it’s actually a great way to test your baking soda! Mix a teaspoon of baking soda with 2 teaspoons of vinegar. If it bubbles up like a volcano it’s still active.
- Baking powder – To test, mix a teaspoon of baking powder with about ⅓ cup of hot water. If you see bubbles or fizz it’s still fresh.
Test for bubbles
When testing baking soda and baking powder, bubbles are a good thing! If you see bubbles or fizz you know your baking soda and baking powder are active.
How to choose which one to use?
The choice of baking soda vs baking powder depends on the recipe’s ingredients and overall flavor.
Typically, baking soda is added to a recipe when it calls for an acid ingredient, like lemon juice, cream of tartar, chocolate, buttermilk, or fruit juices/puree.
If the recipe doesn’t call for an acid, baking powder is the standard option. However, developing a recipe usually requires several rounds of trial and error with different ingredient combinations before getting it right. It’s never this straightforward!
Why use both baking soda and baking powder?
Some baking recipes use baking soda and baking powder, like this vanilla bean cake and these chocolate cupcakes. This is typically done for a few different reasons.
- When the recipe contains an acidic ingredient, but baking soda alone isn’t enough to make the batter rise. So, the combination of baking soda and baking powder works together to help achieve the perfect rise.
- Another reason is flavor. Baking soda can neutralize the tangy taste of certain acids. However, you might want some of that tangy flavor in your recipe. In this case, including baking powder would add some of that tang back in.
- Besides leavening, baking soda helps baked goods to brown beautifully.
Without baking soda, muffins and pancakes could come out pale, as it happened with my banana muffins. This is also true for browning roasts, burgers and french fries! Add about a teaspoon of baking soda for every 3 lbs of meat.
Is cream of tartar the same as baking soda?
Cream of tartar, or powdered tartaric acid, looks exactly like baking soda but is actually a completely different ingredient. On its own, it adds tang to Snickerdoodle cookies and stabilizes egg whites in meringue, macarons, and pavlova.
However, when cream of tartar is combined with baking soda, it makes baked goods rise and puff up.
How to substitute baking soda and baking powder:
Substituting baking soda vs baking powder and vice versa can be a little tricky! If you start playing around with recipe ingredients, you run the risk of the recipe having a totally different taste or texture. Make substitutions with extreme caution, and be prepared for your recipe to turn out differently than expected when experimenting.
- Use a 3:1 ratio when substituting baking powder for baking soda. This means you’ll need 3 teaspoons of baking powder for every 1 teaspoon of baking soda. But remember, baking powder contains an acid, which might alter the flavor of whatever you’re making if used in more significant amounts.
- Use a 1:3 ratio when substituting baking soda for baking powder, or ⅓ teaspoon of baking soda for every 1 teaspoon of baking powder. However, because baking powder contains an acid and baking soda does not, you’ll have to add an acid to your recipe, such as cream of tartar, lemon juice, or buttermilk.
FAQs:
As the name implies, double-acting baking powder creates CO2 bubbles in two stages: when it’s first mixed with liquid and again when it’s heated. The majority of baking powder sold in grocery stores is double-acting.
Baking powder and baking soda should be stored in airtight containers at room temperature. Most baking soda is sold in a cardboard box, which isn’t ideal for maintaining freshness. It’s best to transfer it to a ziplock plastic bag or glass jar.
No, expired baking soda and baking powder belong in the trash. It’s better to throw them away and purchase fresh products than risk ruining an entire cake or batch of cookies.
