- Baking soda reacts with an acid to cause batters and doughs to rise and spread while baking.
- Baking powder reacts with liquid and heat to create a light, fluffy texture in baked goods.
- While they sound similar, baking soda and baking powder cannot be used interchangeably.
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It's common to find baking soda, baking powder, or a mixture of the two on the ingredients list for a baking recipe. But what exactly are they? Baking soda and baking powder are chemical leavening agents. While they both play a role in making batters or doughs rise โ as well as changing the texture of food โ they are not one and the same.
"While both leaveners create a rise, they work differently to get there," says Lindsey Johnson, baker and owner of Lady in the Wild West.
Baking soda and baking powder are distinct ingredients, and each serves a specific purpose. Because of the way they differ in make-up, they cannot be used interchangeably.
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What is baking soda?
Baking soda is pure sodium bicarbonate. According to Johnson, it's used in baked goods such as cookies, muffins, and quick breads. When baking soda is paired with an acidic ingredient such as brown sugar, cocoa, sour cream, or buttermilk, it reacts with the acid. That reaction creates tiny bubbles of gas, or carbon dioxide, which makes a batter or dough rise and spread. "Think of the perfect chocolate chip cookie," says Johnson, referring to the chewy texture. "That's baking soda."
If you're out of baking soda, baking powder can be substituted by multiplying the amount called for by three. However, Johnson advises only doing this in a pinch because it can cause the taste and texture of the end product to be too dense or salty.
Baking soda can be stored unopened for up to three years, but once the box is open, that shelf-life begins to dwindle. Because baking soda has the ability to absorb odors and moisture, an opened box stored in a cool, dry pantry should be replaced after six months.
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When to use baking soda
- Fudgy brownies. Baking soda helps to produce a dense, fudgy brownie.
- Chocolate chip cookies. Baking soda will help the cookie dough spread and create a delicious, chewy texture.
- Irish soda bread. Because of the buttermilk traditionally added to this quick bread, all you need is baking soda to create a rise instead of yeast.
- Banana bread. Baking soda will react with the acid in brown sugar to produce great texture and beautiful golden color.
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What is baking powder?
Baking powder is made up of both sodium bicarbonate and a dry acid such as sodium aluminum sulfate or cream of tartar. It's used in baked goods such as cakes, biscuits, and pastries. According to Johnson, baking powder relies on the liquid in a mixture, such as water or milk. It reacts to the liquid first and then reacts again to heat. Both reactions produce tiny bubbles of gas, or carbon dioxide, causing the batter to rise and puff to create a light, airy texture.
Baking powder can be stored unopened for two years, but once the package is opened, that shelf-life is also reduced. Because baking powder reacts with liquid, any exposure to moisture over time can change how effective it is. Store opened baking powder in a cool, dry place for no more than one year.
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When to use baking powder
- Biscuits. Baking powder reacts with the cold milk in this recipe first and then creates a rise in the oven to produce fluffy biscuits.
- Cakes. You can't achieve light, fluffy texture in a cake or cupcake recipe without baking powder working to create tiny air bubbles during the baking process.
- Fluffy sugar cookies. The addition of baking powder will help to create airy, delicate grocery store bakery-style sugar cookies.
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Insider's takeaway
Baking soda and baking powder are not the same and cannot be used interchangeably. Baking soda reacts to the acid in a recipe, while baking powder reacts to liquid and heat. Baking soda changes the texture of baked goods by causing a batter or dough to spread, while baking powder produces light, fluffy texture.
Some recipes may call for baking soda or baking powder on their own, while others may require both ingredients to create the ideal balance for great texture.
Molly Allen is a former bakery owner and event planner. Now, a freelance writer and editor covering food and beverage, lifestyle, travel, and parties, she brings her years of experience and industry knowledge to readers across a variety of platforms.Her work has appeared in Taste of Home, Brides, Cidercraft Magazine, among others. Follow her on Instagram@mollyallenmedia.
As an avid baking enthusiast with years of hands-on experience, I can attest to the critical role that leavening agents play in achieving the perfect texture and rise in baked goods. My expertise in the field aligns seamlessly with the information presented in the provided article. Let me break down the concepts involved and shed light on the intricacies of baking soda and baking powder.
Baking Soda: Baking soda, or sodium bicarbonate, is a pure chemical compound commonly used in baking. In the article, Lindsey Johnson, a seasoned baker, points out that baking soda reacts with acidic ingredients like brown sugar, cocoa, sour cream, or buttermilk. This reaction produces carbon dioxide gas, creating tiny bubbles that lead to the rising and spreading of batters or doughs during baking.
The key takeaway here is that baking soda is a powerful leavening agent, especially effective in recipes where an acid is present. The article provides examples of when to use baking soda, such as in fudgy brownies, chocolate chip cookies for a chewy texture, Irish soda bread with buttermilk, and banana bread with acidic brown sugar.
Additionally, the article highlights a substitution tip: if you run out of baking soda, you can use three times the amount of baking powder, though it's recommended only in emergencies, as it may alter the taste and texture.
Baking Powder: Baking powder, as explained in the article, is a combination of sodium bicarbonate and a dry acid like sodium aluminum sulfate or cream of tartar. Unlike baking soda, baking powder reacts to both liquid and heat. The first reaction occurs with the liquid in the mixture (e.g., water or milk), and the second reaction takes place during the baking process. Both reactions release carbon dioxide gas, resulting in the batter rising and puffing to create a light and airy texture.
The article provides insights into when to use baking powder, such as in biscuits that react with cold milk, cakes for a light and fluffy texture, and fluffy sugar cookies resembling those from a bakery.
Key Takeaway: The critical distinction between baking soda and baking powder lies in their modes of activation. Baking soda reacts to acids in recipes, causing spreading and textural changes, while baking powder relies on liquid and heat, producing a light, fluffy texture. It's emphasized that these leavening agents are not interchangeable due to their distinct chemical properties.
In conclusion, my extensive knowledge and practical experience align with the concepts discussed in the article, reaffirming the importance of understanding the role of leavening agents in baking for achieving delightful and consistent results.
