Just about every pantry has both baking soda and baking powder. They look similar, and they’re both leaveners, but it’s critical to understand the difference between the two. They are not interchangeable.
What are leaveners?
Leaveners are essential baking ingredients responsible for making baked goods rise while also balancing acidic flavors and helping to achieve the ideal texture. In the average home kitchen, the most common leavening agents are baking soda and baking powder.
The science behind how they work 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 acidic and basic components. Understanding this distinction will guide you in choosing the right ingredient for successful results.
What exactly is baking soda and how does it work?
Also known as sodium bicarbonate or bicarbonate of soda outside the US, baking soda is a powdered leavening agent. It’s properties mean that it’s commonly used not just in baking but also in cleaning from baking soda pastes to clean a microwave or sink to the famous volcano reaction that people use to clean bathrooms.
It’s a single-acting leavener with an alkaline nature. Once 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.
What is baking powder, and how do you use it?
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. Double-acting has a second stage of leavening, which happens after exposure to heat. This dual action provides for greater flexibility when baking.
Generally, you’ll find double-acting baking powder in the grocery store. Because it acts in two different ways, it tends to be more foolproof for home bakers.
Because it has a relatively neutral flavor and doesn’t need an acidic ingredient, baking powder works in a wide range of baked goods. If you need to use a baking powder substitute, 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
Should you use 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, you want to consider two main questions. 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.
Recipes with baking powder
Baking powder is more versatile, as it doesn’t require an acidic ingredient. However, if your recipe has acidic ingredients that you want to embrace, like buttermilk pancakes or an orange quickbread, the baking powder will provide lift without neutralizing the acidity in your recipe.
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.
Too much baking soda creates a metallic or bitter taste, so adding baking powder in those recipes helps achieve the desired lift without introducing unwanted flavors. Baking soda used alone may not provide sufficient leavening in those cases.
Can you swap baking soda for baking powder?
They are not interchangeable. Baking powder is generally made from baking soda with cream of tartar and cornstarch added to it, which is why it has a less strong taste than baking soda.
If you run out of baking soda, know that it’s stronger than baking powder. You can use baking powder, but it takes three times the amount of baking soda in the recipe, so a half teaspoon of baking soda requires a teaspoon and a half of baking powder.
If you run out of baking powder, you can make your own. If a recipe calls for a teaspoon of baking powder, use just a quarter teaspoon of baking soda and a half teaspoon of cream of tartar.
You cannot skip the cream of tartar (or a substitute), as that is the acidic ingredient needed for the reactions to occur. If you have cornstarch, you can add an eighth to a quarter teaspoon of that, as well.
If you don’t have any cream of tartar, you can use the same quarter teaspoon of baking soda mixed with the dry ingredients. Add a teaspoon of either lemon juice or distilled white vinegar to the liquids.
Lemon juice and vinegar will change the taste of what you’re baking slightly. For some recipes, this works, but for others, add an extra tablespoon or two of sugar to account for the increased acidic flavor.
Make sure your leaveners are fresh
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. If it bubbles up and reacts instantly, it’s still good.
You can test baking powder by mixing a small amount of it with hot water. If the mixture fizzes and releases carbon dioxide, you know it’s still active and will work in your recipes. If you don’t get a reaction, it’s time to replace them.
Last Tip: Measure it easily
Baking powder jars typically have a half lid below the plastic lid. This is designed to help you measure a level scoop for baking, something my husband didn’t know until after we were married.
Many baking soda boxes have a tab on the inside of the opening, as well, which helps you scoop evenly. For both leaveners, simply scoop thoroughly and then gently scrape the measuring spoon along the edge to get the exact right amount.
Baking is a science, so it’s important to not have too much or too little in what you’re making. With the small openings and fine powder, this is a much easier method than using a knife to scrape off the excess like you do for flour or sugar.
Lift your baking skills
Once you understand the difference between baking soda and baking powder, you’ll understand which one to use in different recipes and why. They aren’t interchangeable, and you’ll be a better baker for this knowledge.
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