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Baking powder and baking soda are often used interchangeably, but they are actually two very different ingredients. In this post, we’ll show you how to substitute baking powder for baking soda (and vice versa) in your baking recipes.
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Introduction
While baking soda is a leavening agent, meaning it helps baked goods rise, it cannot be used interchangeably with baking powder. Baking powder is a leavening agent that contains baking soda, but the two have different formulations. Because of this, they should not be used interchangeably.
What is Baking Powder?
Baking powder is a raising agent that is commonly used in baking. It is a mixture of an acid and a base, and when it is added to
batter or dough, it reacts with the other ingredients to produce carbon dioxide gas. This gas helps to leaven or lift the finished product, making it light and fluffy. Baking powder is available as a single-acting or double-acting variety. Single-acting baking powders react with liquid ingredients only, while double-acting baking powders react with both liquid and dry ingredients.
What is Baking Soda?
Baking soda is a leavening agent that helps baked goods rise. It’s also a key ingredient in many home-baking and cleaning recipes. Baking soda is also known as sodium bicarbonate or bicarbonate of soda.
The Difference Between Baking Powder and Baking Soda
Baking powder and baking soda are often used interchangeably, but they are not the same! Baking soda is pure sodium bicarbonate. When it is combined with an acidic ingredient like yogurt, buttermilk, or lemon juice, it will release carbon dioxide gas and cause the batter or dough to rise. Baking powder is a combination of sodium bicarbonate and an acid like cream of tartar. When liquid is added to baking powder, the same leavening reaction will occur.
How to Substitute Baking Powder for Baking Soda
While baking powder is a common ingredient in many recipes, there are a few instances where you may need to substitute baking soda for baking powder. Baking soda is a leavening agent that helps baked goods rise, while baking powder is a combination of baking soda and an acid. If you’re out of baking powder and need to bake something urgently, don’t worry – you can use baking soda as a replacement. Here’s how:
For each teaspoon (5 grams) of baking powder in the recipe, replace it with 1/4 teaspoon (1 gram) of baking soda and 1/2 teaspoon (2.5 grams) of vinegar or lemon juice. For example, if the recipe calls for 2 teaspoons (10 grams) of baking powder, you would use 1/2 teaspoon (2.5 grams) of baking soda and 1 teaspoon (5 grams) of vinegar or lemon juice.
You can also make a DIY version of baking powder by mixing 1 part baking soda with 2 parts cream of tartar.
Conclusion
Baking powder can be used as a substitute for baking soda, but it’s important to keep in mind that baking powder is a leavening agent that contains both an acidic and a basic compound. This means that it will react differently than baking soda when used in a recipe. Baking powder will also add a slight flavor to your baked goods, so take this into consideration when choosing a substitute.
