Baking Soda vs. Baking Powder: Understanding the Key Differences and Uses (2024)

• Redaction Team
• November 12, 2024
• Body, Healing Foods, Personal Development

Baking Soda: The Basics

Baking soda, also known as sodium bicarbonate, is a pure chemical compound. It requires an acidic ingredient to activate and produce carbon dioxide gas, which creates bubbles that cause baked goods to rise.

Key characteristics of baking soda:

• Pure sodium bicarbonate: Only one ingredient.
• Activation: Needs an acid, like buttermilk, lemon juice, or cream of tartar, to react.
• Strong leavening agent: Baking soda is more potent than baking powder.
• Usage: Often called for in recipes with acidic components.

Baking Powder: The Basics

Baking powder is a mixture of baking soda and one or more acids, usually cream of tartar, along with a moisture-absorbing agent like cornstarch. Double-acting baking powders are the most common type used in recipes today, reacting once when wet and again when heated.

Key characteristics of baking powder:

• Contains sodium bicarbonate and acids: Already has acid, so it doesn’t need an additional acidic ingredient to activate.
• Double-acting: Produces gas both when mixed and when heated.
• Less potent: You’ll often use more baking powder than baking soda in recipes.
• Usage: Commonly used in recipes without acidic ingredients.

Chemical Composition

• Baking Soda: Pure sodium bicarbonate.
• Baking Powder: A mixture of baking soda, an acid (often cream of tartar), and a moisture-absorber like cornstarch.

Reaction Process

• Baking Soda: Needs an acidic ingredient to react. Without an acid, baking soda will not create the carbon dioxide bubbles required for rising.
• Baking Powder: Already contains acids, so it can activate without needing additional acidic ingredients.

Leavening Strength

• Baking Soda: Stronger than baking powder. A small amount of baking soda goes a long way.
• Baking Powder: Weaker, so recipes typically call for larger quantities.

When to Use Baking Soda

Baking soda is used when the recipe includes acidic ingredients, as it will react with them to create carbon dioxide. Examples of acidic ingredients include:

• Buttermilk
• Lemon juice
• Vinegar
• Cocoa powder (natural)
• Cream of tartar

Recipes that commonly call for baking soda:

• Irish soda bread
• Chocolate chip cookies (when natural cocoa powder is used)
• Recipes with brown sugar or molasses, which add a slight acidity

When to Use Baking Powder

Baking powder is a go-to for recipes that do not contain acidic ingredients. Since it already includes an acid, baking powder works independently to create a rise in the dough or batter.

Recipes that commonly call for baking powder:

• Pancakes
• Biscuits
• Muffins
• Cakes without acidic ingredients

When to Use Both Baking Soda and Baking Powder

Some recipes, particularly cakes and quick breads, call for both baking soda and baking powder to achieve the desired rise and balance in flavor:

• Baking soda neutralizes excess acid and enhances browning.
• Baking powder provides additional lift for an airy texture.

Since baking soda is more potent than baking powder, substituting one for the other requires adjustments.

Substituting Baking Powder for Baking Soda

To substitute baking powder for baking soda:

1. Use three times the amount of baking powder as baking soda.
2. Remember, using baking powder instead of baking soda might alter the flavor slightly.

For example, if a recipe calls for 1 teaspoon of baking soda, use 3 teaspoons of baking powder as a substitute.

Substituting Baking Soda for Baking Powder

To substitute baking soda for baking powder:

1. Use one-third of the amount of baking soda compared to baking powder.
2. Add an acidic ingredient (such as buttermilk or cream of tartar) to activate the baking soda.

For example, if a recipe calls for 1 teaspoon of baking powder, use 1/3 teaspoon of baking soda and add an acid for the reaction.

What’s the Difference Between Baking Soda and Baking Powder?

Baking soda is a pure leavening agent that requires an acid to activate, whereas baking powder contains both baking soda and acids, making it a self-sufficient leavening agent. This difference is crucial for determining which one to use in specific recipes.

Why Do Some Recipes Call for Both Baking Soda and Baking Powder?

In recipes with both baking soda and baking powder, the baking soda balances the acidity and contributes to browning, while the baking powder provides the necessary lift for a light texture.

Can I Test My Baking Soda and Baking Powder for Freshness?

Yes, it’s a good idea to test baking soda and baking powder to ensure they’ll perform effectively.

• To test baking soda: Place a small amount in a bowl and add a few drops of vinegar. It should bubble vigorously if it’s fresh.
• To test baking powder: Place a small amount in a bowl and add hot water. If it bubbles, it’s still active.

1. Measure carefully: Using too much baking soda can lead to a soapy or metallic taste, while too much baking powder can make baked goods dense.
2. Mix thoroughly: Distribute baking soda and baking powder evenly to avoid uneven rising.
3. Use fresh ingredients: Baking soda and powder lose potency over time; replace them every six months.
4. Add acids mindfully: Remember that natural cocoa powder, buttermilk, and yogurt all activate baking soda.