Are you into baking? What are you usually using? Have you ever tried using baking soda or baking powder? They might sound the same, but, there is a great difference between these two. Here, we will discuss baking soda vs. baking powder to know when to use them especially if you are into baking.
So, what’s the difference between these two? Continue reading to learn more!
Baking Soda vs. Baking Powder
There is the fact that both the baking powder and the baking soda will work by releasing a carbon dioxide gas. And this gas forms bubbles in the dough, therefore, causing it to rise.
If the dough is cooking, the bubbles will harden once it is baked. Therefore, the release of gas is due to the chemical reaction. And these reactions happen so abruptly.
So, how do baking powder and baking soda work? Let’s begin with defining them one by one.
First, the baking soda. This one is a pure sodium bicarbonate. Once it is combined with moisture along with an acidic ingredient, such as honey, chocolate, buttermilk and yogurt, the resulting chemical reaction will produce bubbles of the carbon dioxide which expand under the oven temperatures, so the baked goods expand or rise.
The said reaction will immediately begin as you mix the ingredients, so there is a need for you to bake recipes that call for baking soda instantly or else they will be flat. And you don’t want this to happen, right?
Baking powder, on the other hand, only contains sodium bicarbonate however it already includes the acidifying agent and a drying agent. This one is available as a single-acting baking powder or as a double-acting baking powder.
The single-acting ones are activated by the moisture, so there is a need to bake recipes including this product instantly right after mixing. The double-acting powders would react in two phases and could stand for a while before baking.
With this, some gas is being released at a room temperature once the powder is added to the dough, however, the majority of the gas is released right after the temperature of your dough increases in the oven.
So What’s The Difference Really?
Now that we have defined both the said terms, can you now decide between baking soda vs. baking powder? Not yet at all! You still need to consider the difference between the two. They are both considered as leaveners used in baking. Still, they are chemically different.
Simply said, baking soda is a base, or it is alkaline, and it will create leavening on its own once heated. However, baking powder is the mixture of the baking soda and the dry acid helping the two separate and dry.
In general, baking soda needs an acid while baking powder already has an acid. So easy to remember, right?
Can You Use Baking Powder Instead of Baking Soda And Vice Versa?
Now, let’s put it into practice. Say for instance you are to use baking powder rather than the baking soda. This must create some leavening since the recipe calling for a baking soda must already include some acidic ingredient.
However, the problem lies in here. Baking powder almost has 1/3 baking soda and 2/3 of the other ingredients. Yes, you might get some rise, it will not suffice since you will only use 1/3 baking soda than the amount required by the recipe.
Nevertheless, if you are too determined on doing so, just triple the amount of the baking powder resulting to a bitter taste due to the additional ingredients. And also, because of the excess acids in the said recipe, the batter might quickly rise and fall right before the bubbles had this chance to bake in.
And you will not like the results at all!
Indeed, you can substitute baking powder instead of baking soda, but you can never use baking soda if a recipe calls for baking powder. Why? Baking soda lacks the acidity to make the cake or any baked goods rise.
So, the battle between baking soda vs. baking powder lies in what your recipe requires.
Have you ever come to the point of being confused between baking soda vs. baking powder? If yes, then you have come to the right place to explain such confusions.
I have defined both the baking soda and baking powder and provided the differences of the two. The next time you see them in the kitchen pantry, you will not wonder which one is best to use at all.
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