Cooking Tips > Baking > Baking Basics > What’s the difference between baking soda and baking powder?

What’s the difference between baking soda and baking powder?

Baking soda and baking powder are both chemical leavening agents used in baking, but they function differently and cannot always be substituted for one another. Understanding their differences is crucial for achieving the desired rise and texture in your baked goods. This guide will explain the science behind each ingredient and how to use them effectively.

Understanding Leavening Agents

Leavening agents are substances that produce gas in a batter or dough, causing it to rise. This rise creates a light and airy texture in the final baked product. Baking soda and baking powder accomplish this by releasing carbon dioxide (CO2).

Baking Soda (Sodium Bicarbonate)

Baking soda, also known as sodium bicarbonate, is a single chemical compound that requires an acidic ingredient to activate. When baking soda comes into contact with an acid, it reacts to produce carbon dioxide. Common acidic ingredients used in baking include:

  • Lemon juice
  • Buttermilk
  • Vinegar
  • Molasses
  • Brown sugar
  • Yogurt

If there isn't enough acid in the recipe, the baking soda might not fully react, leaving a metallic taste in your baked goods.

Baking Powder

Baking powder is a complete leavening agent, meaning it contains both an acid and a base. It's typically a mixture of baking soda and a dry acid, such as cream of tartar. There are two main types of baking powder:

  • Single-acting baking powder: Releases CO2 as soon as it's mixed with a liquid.
  • Double-acting baking powder: Releases CO2 in two stages – once when mixed with a liquid, and again when heated in the oven. Most commercially available baking powders are double-acting.

Because baking powder contains its own acid, it doesn't rely on other acidic ingredients in the recipe to activate.

Using Baking Soda

Use baking soda when your recipe includes acidic ingredients. The amount of baking soda needed depends on the amount of acid in the recipe. Too much baking soda can result in a bitter taste and a coarse texture. Baking soda is a strong leavening agent, so a little goes a long way.

Using Baking Powder

Use baking powder in recipes that don't contain enough acidic ingredients to react with baking soda. Baking powder is a more forgiving leavening agent than baking soda, but it's still important to use the correct amount. Too much baking powder can cause baked goods to rise rapidly and then collapse.

Can I Substitute Baking Soda for Baking Powder (or Vice Versa)?

While you can attempt a substitution, it's generally not recommended. You can substitute baking powder for baking soda if you also add an acid to the recipe (like lemon juice or buttermilk) but you’ll likely need to adjust the amount of baking powder you use (about 3 times the amount of baking soda called for). Substituting baking soda for baking powder is trickier because you’d need to add an acid and likely need to adjust other ingredients to maintain the proper flavor and texture.

For optimal results, use the leavening agent specified in the recipe.

Testing for Freshness

Both baking soda and baking powder can lose their potency over time. To test for freshness:

  • Baking Soda: Mix 1/4 teaspoon of baking soda with 2 tablespoons of vinegar. If it fizzes vigorously, it's still good.
  • Baking Powder: Mix 1 teaspoon of baking powder with 1/3 cup of hot water. If it fizzes vigorously, it's still good.

If either fails the test, it's time to replace it.

← What are the best ways to prevent cookies from spreading too much? What’s the secret to making perfect puff pastry? →

FAQ

  • What happens if I use too much baking soda?

    Too much baking soda can cause a bitter or soapy taste in your baked goods, and it may also result in a coarse or uneven texture.
  • What happens if I use too much baking powder?

    Too much baking powder can cause baked goods to rise rapidly and then collapse. It can also impart a slightly bitter or metallic taste.
  • Can I mix baking soda and baking powder together?

    Yes, some recipes call for both baking soda and baking powder to achieve the desired rise and texture. In these cases, the baking soda reacts with an acidic ingredient, while the baking powder provides additional leavening power.
  • How should I store baking soda and baking powder?

    Store baking soda and baking powder in airtight containers in a cool, dry place. This will help to prevent them from absorbing moisture and losing their potency.
  • My recipe doesn't specify which baking powder to use. Which one should I choose?

    Unless the recipe specifically calls for single-acting baking powder, use double-acting baking powder. It's the most common type and provides a more consistent rise.