Baking Powder vs. Baking Soda

 

Baking Powder or Baking Soda…which is best?

The answer is, it all depends on the recipe ingredients you are making.  They can be substituted for each other, but not in equal amounts.  Baking soda is THREE TIMES more powerful as a leavening agent than baking powder.  So, if you are substituting, use 1/3 tsp of baking soda to equal 3tsp of baking powder. That is why most all recipes call for more baking powder than baking soda.  This is not exact, but it will keep you in the ballpark.

·         Baking soda:  bicarbonate of soda

·         Baking powder: bicarbonate of soda, tartaric or other acidic acid (cream of tartar), and corn starch

Bicarbonate of soda (baking soda) needs the presence of an acidic liquid (buttermilk, vinegar, etc) to activate the gas bubbles that cause your dough to puff up, or rise. Baking powder has the acid (in powder form) in it, so when moisture is added, the bubbles activate. Typically, baking powder works well in recipes that call for non-acidic liquids.  Baking soda needs the acidic liquid to properly activate. Example: Buttermilk pancakes or biscuits do not typically need baking powder, but a small amount of baking soda will make the pancakes and biscuits light and fluffy. The acidic buttermilk activates the soda. CAREFUL…bicarbonate of soda is powerful stuff, and too much baking soda will make your pancakes taste like you have a piece of aluminum foil in your mouth. 

If you understand these two agents, and how they activate, you can be more creative in some of your cooking endeavors. When using both baking powder and soda, it is best to get your item into the oven or on the griddle as quickly as possible.  This tiny acid bubble activate instantly, and will tend to lose their punch in a short amount of time.

Hope this helps in your baking/cooking.