Baking Basics: Baking

Powder vs Baking Soda

Posted on June 11, 2015 / posted in Baking Tips / 396 comments

Become a better baker by learning the real differences between baking powder and
baking soda– in easy-to-understand language!

Welcome back to my Baking Basics series!

Today I’m discussing one of the most confusing subjects in the entire realm of baking.
What is the difference between baking powder and baking soda? Are they the same? Can
I sub one for the other without changing anything else?

If there is one thing that you take away from today’s lesson, let it be this: baking powder
and baking soda are absolutely not the same.

Baking powder and baking soda are both leaveners, however they are chemically
different.

What is Baking Soda?

Aka bicarbonate of soda or sodium bicarbonate.
Let’s start with baking soda because it’s the most confusing. First, baking soda is a
BASE. Do you remember the science experiment we all did in school? Mixing baking
soda with vinegar and watching an eruption of bubbles? Usually we did this in some sort
of model volcano contraption. I know you know. When you mix baking soda (BASE)
with vinegar (ACID) you get a chemical reaction (an eruption of bubbles!). A product of
this reaction is carbon dioxide.
The same exact reaction happens in our cookies, cakes, breads, etc. When a recipe calls
for baking soda (BASE), it usually calls for some type of ACID like buttermilk, brown
sugar, yogurt, lemon juice, vinegar, cream of tartar, molasses, applesauce, natural cocoa
powder (not dutch process), or honey. You need this ACID in the recipe to react with the
baking soda, which in turn creates carbon dioxide and allows your baked good to rise.
Baking soda is strong. In fact, it is about 3-4x stronger than baking powder. More baking
soda in a recipe doesn’t necessarily mean more lift. You want to use *just enough* to
react with the amount of acid in the recipe. Too much baking soda and not enough acid
means there will be leftover baking soda in the recipe. You do not want that; it creates a
metallic, soapy taste in your baked goods. Ick.

Good rule of thumb: I usually use around 1/4 teaspoon of baking soda per 1 cup of flour
in a recipe.
Baking soda CAN leaven a baked good when exposed to heat. However, unless it is
neutralized with an acid, your finished baked good will likely have a metallic aftertaste–
like I mention above. Get it? Got it? Good

What is Baking Powder?

Baking powder contains baking soda. It is a mixture of baking soda, cream of tartar (a dry
acid), and sometimes cornstarch. These days, most baking powder sold is double acting.
This means that the first leavening occurs when baking powder gets wet– like when you
combine the dry and wet ingredients in the recipe. (This is why you cannot prepare some
batters ahead of time to bake later– because the baking powder has already been
activated.) The second leavening occurs when the baking powder is heated.
Double (first, second) acting.

Since baking powder already contains an acid to neutralize its baking soda, it is most
often used when a recipe does not call for an additional acidic ingredient. Like my sugar
cookies. However, this isn’t always the case. You can still use baking powder as the
leavening agent in recipes calling for an acidic ingredient. Like my lemon blueberry cake.
In my recipe development, I based my lemon cake recipe off of my vanilla cake recipe. I
used buttermilk (acid) instead of regular milk for added moisture and a little tang and
subbed a little brown sugar (acid) for granulated sugar– again, for added moisture. I was
pleased with the rise and taste of the cake, so I did not experiment with using baking
soda.
Good rule of thumb: I usually use around 1 teaspoon of baking powder per 1 cup of
flour in a recipe.

Why do some recipes call for both?

Some recipes call for both baking powder and baking soda. These recipes contain some
sort of acid (yogurt, brown sugar, etc), however the carbon dioxide created from the acid
and baking soda is not enough to leaven the volume of batter in the recipe. That’s why
baking powder is used as well– to add necessary lift.

Basically, the reason for both is because sometimes you need more leavening than you
have acid available in the recipe. It’s all about balance.
Another reason to use both baking powder and baking soda is because they affect both
browning and flavor. Fine Cooking breaks it down easily: let’s take my buttermilk
pancake recipe. In my recipe, buttermilk is used partly for its tangy flavor. If we used
only baking soda, it could neutralize all of the buttermilk’s acid. And we’d lose that
tanginess! However, by including baking powder as well (which has its own acid), some
of the buttermilk’s flavor is left behind, and there is still enough leavening for fluffy
pancakes.
How to Substitute
It’s tricky, which is why I never recommend it without background knowledge (and the
expectancy that your baked good will not taste as intended).
If you have a recipe calling for baking soda, you might be able to substitute baking
powder. However, you will need up to 4x as much baking powder to get the same amount
of leavening. And, depending on the recipe, you might end up with a baked good that’s a
little bitter with that much baking powder. You can sub baking soda for baking powder
only if you increase the amount of acid in the recipe– which likely changes the taste and
texture of your baked good. You’d also need less baking soda since it is about 3-4x
stronger.

So, uh, just stick to the recipe!

Don’t Forget– They Expire!

I replace my baking powder and soda every 3 months, just to be sure they are always
fresh for my recipes. I always date them on the bottom of the container. If you aren’t a
baking addict freak like I am, chances are you’ll have to test your baking powder and
soda for effectiveness before using.
How To Test Baking Powder
To test baking powder, pour 3 Tablespoons of warm water into a small bowl. Add 1/2
teaspoon of baking powder. Give it a light stir. The mixture should moderately fizz if the
powder is fresh. If there is no reaction, toss the baking powder and buy a fresh package.
How To Test Baking Soda
To test baking soda, pour 3 Tablespoons of white distilled vinegar into a small bowl.
Add 1/2 teaspoon of baking soda. Give it a light stir. The mixture should rapidly bubble if
the soda is fresh. If there is no reaction, toss the baking soda and buy a fresh package.