What is the difference between baking soda and baking powder?

baking powder in a tin steel container

How Are Baking Soda and Baking Powder Different?

Baking soda and baking powder are both leavening agents that are used to help baked goods rise. However, there are some key differences between the two.

What is Baking Soda?

Baking soda is a pure chemical compound, also known as sodium bicarbonate. When combined with an acidic ingredient (such as vinegar, buttermilk, or lemon juice) and moisture, baking soda releases carbon dioxide gas which helps the baked goods rise.

What is Baking Powder?

Baking powder, on the other hand, is a mixture of baking soda, an acid (usually Cream of Tartar), and a starch (such as cornstarch). It is a complete leavening agent on its own and does not require an acidic ingredient to activate. Instead, it reacts to the moisture in the batter or dough to release carbon dioxide gas and help the baked goods rise. There is an entire category of bread called "quick breads" because they use baking powder instead of yeast to rise.

Because baking powder contains both an acid and a base, it can react immediately when it is mixed with liquid, making it a good choice for recipes that cannot be mixed and baked right away. Baking soda, on the other hand, needs to be mixed with an acidic ingredient and baked immediately, or else it may lose its effectiveness.

Clabber Girl Baking Powder is the brand that most people are familiar with because it's easy to work with and provides great results in your baking.

Overall, the choice between baking soda and baking powder depends on the recipe and the ingredients being used. It's important to follow the recipe carefully and use the correct leavening agent to ensure that your baked goods come out properly.

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