DIFFERENCES BETWEEN BAKING POWDER & BAKING SODA

👉1. Baking Soda (Sodium Bicarbonate)

Baking soda is a basic chemical compound known as sodium bicarbonate. It needs an acid to trigger its leavening power.

When baking soda reacts with an acidic component like lemon juice, yogurt, or vinegar, carbon dioxide gas is produced. This causes the batter or dough to rise rapidly, which means you need to bake it immediately after mixing.

Baking soda is perfect for recipes with acidic elements, such as buttermilk, sour cream, or molasses. It's commonly found in pancakes, quick breads, and certain cookies.

👉2. Baking Powder

Baking powder is a combination of baking soda, an acid (usually cream of tartar), and a starch to prevent it from clumping. It comes in two varieties: single-acting and double-acting.

Single-acting baking powder releases gas once it's mixed with liquid. Double-acting baking powder, however, releases gas twice: once when mixed and again when heated. This allows for a more gradual rise and more flexibility in the baking process.

Baking powder is a go-to for recipes that lack acidic ingredients. It's commonly used in cakes, muffins, and biscuits where a more delicate rise is needed.

📌Always stick to the leavening agent the recipe calls for, as swapping one for the other can drastically alter the result.

📌The leavening agent depends on the recipe’s acidity. Baking soda is ideal for acidic mixtures, while neutral or alkaline recipes benefit from baking powder.

📌Store both baking powder and baking soda in sealed containers in a cool, dry area to maintain their effectiveness over time.

Both baking soda and baking powder are critical ingredients in baking. Understanding how they work and when to use each will help you achieve the right rise and texture in your baked goods, whether it's fluffy pancakes or perfectly risen cakes.