I’ve gotten a number of comments ask me questions about baking soda vs baking powder. I’ve also noticed that if the wrong one is used, things don’t come out as they should.
BAKING SODA VS BAKING POWDER
Both baking soda and baking powder are leavening agents, which means that they help baked goods rise. However, they’re not the same thing and they are not interchangeable.
Using baking soda instead of baking powder can give your recipe a terrible metallic taste, while using baking powder instead of baking soda leaves your baked goods looking flat.
BAKING SODA
When baking soda (also known as sodium bicarbonate) is combined with acidic ingredients and exposed to heat, it causes batter or dough rise and contributes to their light and fluffy texture.
However, baking soda is a versatile ingredient. It can be sprinkled over meat to tenderize it and it can be added to tomato sauce to neutralize the acidity.
Baking soda, when combined with an acid – such as cream of tartar, lemon juice, buttermilk, cocoa, and vinegar – creates carbon dioxide. When the carbon dioxide is released, it causes the familiar texture and crumb in pancakes, cakes, quick breads, soda bread, and other baked and fried foods.
A good rule of thumb is to use around 1/4 teaspoon of baking soda per 1 cup of flour.
BAKING POWDER
Baking powder is created by combining baking soda, cream of tartar, and sometimes cornstarch.
Since baking powder already contains an acid, it’s most often used when a recipe does not call for an additional acidic ingredient or calls for too little of one.
There are two types of baking powder. Single-acting baking powder and double-acting baking power.
Single-acting baking powder gets activated only once – when it gets wet.
Most baking powder sold is double-acting. This means that the leavening occurs in two steps.
The first is when the baking powder gets wet, which is why you cannot prepare some batters ahead of time to bake later. The second step is when the baking powder is exposed to heat, which happens when the batter is baked or fried.
A good rule of thumb is to use around 1 teaspoon of baking powder per 1 cup of flour.
WHY SOME RECIPES CALL FOR BOTH
Some recipes use both baking soda and baking powder because they need extra leavening that the baking soda alone cannot provide.
In these cases, baking soda provides an initial lift, while baking powder provides additional rise.
WHICH ONE IS STRONGER?
You may have already guessed the answer since baking soda is used to make baking powder and you need more baking powder per cup of flour. But I’ll tell you anyway.
Baking soda is four times stronger than baking powder.
That’s why you will, more often than not, see recipes that only call for baking soda rather than recipes that only call for baking powder.
HOW LONG DO THEY LAST?
BAKING SODA
Baking soda is good indefinitely past its best by date, although it can lose potency over time.
A good rule of thumb is two years for an unopened package and six months for an opened package.
However, to be honest, I’ve used very old baking soda with good results.
BAKING POWDER
Like baking soda, baking powder is good indefinitely past its best by date, and can lose its potency over time.
For both opened and unopened, it’s ideal to use it within nine months to a year.
While storing it, make sure to keep it in a dry place and away from humidity.
HOW TO TEST IF IT’S STILL GOOD
BAKING POWDER
To test baking powder, pour 3 tablespoons of warm water into a small bowl, add 1/2 teaspoon of baking powder, and stir.
If the baking powder is good to use, it should fizz a little.
BAKING SODA
To test baking soda, pour 3 tablespoons of white distilled vinegar into a small bowl, add 1/2 teaspoon of baking soda, and stir.
The mixture should rapidly bubble if the soda is fresh.