Both baking powder and baking soda are considered leaveners. They are essential baking ingredients responsible for making baked goods rise. At the same time, they also balance acidic flavors and improve texture. Here are their differences and similarities.
PinWhat are Baking Powder vs. Baking Soda
While they both perform a similar function, the science behind how they do it is the key difference between baking soda versus baking powder. At the most basic level, baking soda requires an acidic ingredient to trigger its leavening action. On the other hand, baking powder is a self-contained leavener. It has both acid and base components.
Baking soda
Also known as sodium bicarbonate or bicarbonate of soda outside of the United States, baking soda is a powdered leavening agent commonly found in the home pantry. It’s a single-acting leavener with an alkaline nature, which means that as soon as it encounters an acidic ingredient in a recipe, it will work towards neutralizing the acidity, releasing carbon dioxide gas and causing your batter or dough to rise.
For baking soda to perform, your recipe must include an acid. Sure, you’re probably familiar with acids like vinegar or even lemon juice. But these ingredients are also acids and work to activate baking soda:
- maple syrup
- brown sugar
- buttermilk
When combined with an acid, baking soda starts to work immediately. So if you’re using it for something baked, get it in the oven right away. When looking for baking soda substitutes, you must use alternatives with similar acidity-balancing properties.
Baking powder
Baking powder is a common leavening agent made from a combination of an acid, typically cream of tartar, and a base, baking soda. Unlike baking soda, it works effectively in recipes that do not include an additional acid component and is available in both single-acting and double-acting varieties.
Single-acting baking powder releases carbon dioxide gas when mixed with a liquid, while double-acting baking powder has a second stage of leavening that occurs when exposed to heat. This dual action offers greater flexibility in the baking process.
Baking powder is suitable for a wide range of baked goods. When exploring baking powder substitutes, look for something that provides leavening with a neutral flavor profile. This article explains keto-friendly baking powder alternatives.
“I’ve had a lot of experience with single-acting baking powder,” says Erin Dooner of Texanerin Baking. “Your best bet is to skip any resting period a recipe may call for and get it right into the oven.
Choosing baking soda vs. 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, there are two main aspects to consider.
- Does the recipe call for an acidic ingredient like 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 incorporate an acidic ingredient. If your recipe contains acids such as honey, yogurt, chocolate or natural cocoa powder, baking soda will not only provide rise but also help neutralize the acidity. This results 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 of affecting the flavor.
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.
Testing the freshness of baking soda and baking powder
Like any pantry ingredient, baking powder and baking soda have a limited shelf-life. While they should both last about six 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 the mixture fizzes, it’s still good.
- For testing baking powder, mix a small amount of it with hot water. If the mixture bubbles, it is still active.
- If you don’t get a reaction, you’ll need to replace them.
Portions of this article originally appeared on Food Drink Life.
