Baking Powder Vs Baking Soda

Baking Soda and Baking Powder are both leavening agents used in batters and doughs to aerate them and produce a final good that is light and fluffy. Both Baking Soda and Baking powder are responsible for chemical reactions that release CO2, creating little air bubbles that give volume to the dough or batter. 

Baking Soda is the compound sodium bicarbonate, whereas Baking Powder includes sodium bicarbonate and an acid (cream of tartar) and a drying agent such as cornstarch to prevent them from reacting in the box. 

Baking Powder has a two fold reaction. It reacts slightly when first mixed with a liquid, but it mainly  reacts when exposed to heat. This causes your baked good to rise more when you cook them. This also means that you get a little more flexibility as you can let your batter stand for a while. Baking Soda is a fast acting agent which means you gotta stick it in the oven ASAP before you lose that precious reaction. 

Should I use Baking Soda or Baking Powder?

Most recipes which call for Baking Soda will also have some kind of acid (buttermilk, lemon) in them, as it doesn’t have any acid inbuilt like Baking Powder. Both leavening agents have different roles to play, roles that all aim for a light and fluffy baked good, which is why you see them both on several recipe lists. BS gives an initial boost while BP keeps the momentum going. BS is also responsible for giving your baked good some colour, i.e. browning. 

Winging it?

A general rule is 1/4 tsp of Baking Soda is enough to lift 1/2 cup of liquid and 1 cup of flour. Similarly, 1 tsp of Baking Powder is enough to lift 1 cup of flour. However, if you ever find a recipe that has different ratios, go with whats given. If it doesn’t turn out the way you want it then you can switch up your ratios with the above rule in mind. 

And now you know.