A lot of people think that baking soda and baking powder are the same thing. However, they are actually two very different baking ingredients.
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Baking soda and baking powder are two common ingredients used in baking. They are often used interchangeably, but they are not the same thing.
Baking soda is a single ingredient that is used as a leavening agent. It is a coarse, white powder that is alkaline and reacts with acids to release carbon dioxide gas. This gas causes batter and dough to rise, making them light and fluffy.
Baking powder is a mixture of baking soda, an acid (usually cream of tartar), and a filler (such as cornstarch). When it is added to liquid, the acid and base react to produce carbon dioxide gas. This gas causes batter and dough to rise, making them light and fluffy.
What is Baking Soda?
Baking soda is a leavening agent used in baking. It’s a white powder that is often used in combination with buttermilk, yogurt, or sour cream to tenderize baked goods and add flavor. When baking soda is mixed with an acidic ingredient (like vinegar or lemon juice), it releases carbon dioxide gas and causes the batter or dough to rise.
Baking soda can also be used as a cleaning agent. When mixed with water, it forms a mild abrasive that can be used to clean surfaces like countertops and sinks.
What is Baking Powder?
Baking powder is a leavening agent that is used in baked goods. It is a combination of baking soda, an acid, and a starch. Baking powder is activated by moisture and releases carbon dioxide gas, which causes the batter or dough to rise.
The Difference between Baking Soda and Baking Powder
Baking soda and baking powder are both leavening agents, which means they help baked goods rise. Baking soda is a single-ingredient leavening agent, while baking powder is a mixture of baking soda and one or more acidic ingredients, such as cream of tartar.
While baking soda is a pure leavening agent, baking powder is a combination of a leavening agent and acid. It’s important to know the differences between these two ingredients because they are not interchangeable. Baking soda needs an acidic ingredient to work, while baking powder contains its own acid.