What is the Difference Between Baking Powder & Baking Soda?
Two ingredients that always intimidate me when it comes to baking are baking soda and baking powder. Which one is to be used when? What do they consist of? Why do we need to bake with them? I wanted to take some time to note the differences in the uses and compositions of baking powder and baking soda. Demystifying these ingredients can help me gain a tad more confidence in baking, or even just a better understanding of what is in my pantry and why it is needed.
Baking soda, or scientifically known as sodium bicarbonate, is a chemical leavening agent that requires the presence of an acid and liquid to activate and emit carbon dioxide bubbles which helps to make baked goods rise. A leavening agent is a substance that causes expansions of mixtures by releasing gas, often creating a porous structure. Examples of other leavening agents include air, steam and yeast. Acidic ingredients that react with baking soda are buttermilk, sour cream, brown sugar, yogurt, lemon juice, vinegar, cream of tartar, applesauce, natural cocoa powder, honey and molasses. If one doesn’t use an acid ingredient or not enough, it may result in a poor tasting and visually undesirable product. Also, if using baking soda, mixtures require quick handling to avoid the release of most of the gas before baking (which you don’t want because you need the gas to help the batter rise while baking).
Baking powder is what they call a complete leavening agent, consisting of baking soda and an acid (something dry or powdered like cream of tarter) but neutralized with an inactive ingredient like cornstarch. This helps to prevent the baking soda and acid from reacting while in storage. If you have very little or no acidic ingredient, it would be best to use baking powder as it already consists of the acidic agent and would just need a liquid for it to react. However, I have seen many recipes that still use baking powder with an acidic ingredient like brown sugar or even use it along with baking soda. This could be for multiple reasons such as needing an extra leavening or “lift”. Since baking soda is very powerful and using a lot can disrupt the outcome, using a bit of baking powder can provide for an extra rise without overdoing it and creating a metallic tasting finished product. Other reasons can also be due to flavor and desired browning. What do I mean about browning? Not to get too “sciencey” but I found this to be interesting--if there is too much acid, it will prevent proper browning. Baking soda is naturally alkaline (having a ph of more than 7), which creates an environment that can foster browning. By only adding baking powder, the baked good can rise but will not brown.
There are two different types of baking powder, single-acting and double-acting. The most common form one finds is double-acting. The first rise occurs when the baking powder becomes wet and the second rise occurs when it is heated. Single-acting baking powder, used mostly commercially, reacts immediately with liquid so it is important to bake or heat the mixture right away to not loose the bubbles. Double-acting baking powder is the more forgiving between the two. Since most of the carbon dioxide is formed during the heating process, it is okay if the batter isn’t isn’t cooked immediately in a preheated oven. These two forms of baking powder can be used interchangeably but keep in mind the consideration of how the dough or batter should be handled.
A good rule of thumb to keep in mind while crafting recipes with baking soda or baking powder: about 1 teaspoon of baking powder can lift 1 cup of flour and 1/4 teaspoon of baking soda can lift 1 cup of flour. Another useful rule is 1/2 teaspoon of baking soda will neutralize 1 cup of an acidic ingredient. I think the baking-sense.com article I included below gives better clarity if you’re are looking to experiment with recipes on your own.
Also, one of my foodie friends, @cccscuriouskitchen, has also written a lot about leavening and goes in depth into how the process occurs especially in baking. Check out the link below!
Hope this post gives a bit more clarity on these two very important ingredients. I think we are one step on our way to creating crafty and delicious recipes with this kind of knowledge!
Links to websites mentioned/referenced:
https://www.healthline.com/nutrition/baking-soda-vs-baking-powder#bottom-line
https://www.britannica.com/topic/leavening-agent
https://www.tasteofhome.com/article/difference-between-baking-powder-and-baking-soda/
https://www.masterclass.com/articles/baking-powder-vs-baking-soda-whats-the-difference#how-to-use-baking-soda-in-baking
https://www.baking-sense.com/2017/03/29/baking-ingredients-chemical-leaveners/#:~:text=You%20can%20use%20baking%20powder,sour%20cream%20to%20cake%20batter.&text=Not%20only%20does%20this%20help,for%20a%20more%20tender%20crumb.
https://www.finecooking.com/article/baking-soda-and-baking-powder
https://www.merriam-webster.com/dictionary/alkaline
https://sciencenotes.org/difference-between-single-acting-and-double-acting-baking-powder/
https://cccscuriouskitchen.wordpress.com/2020/07/25/leavening-in-the-kitchen-baking-soda-and-baking-powder/