Your recipe asks for baking powder, but you only have baking soda. “Can I sub one for the other?” you ask yourself. They look the same, right? Half an hour later, you’ve got some cranberry orange scones that aren’t quite right. Disappointing…believe me, I know! Fortunately, you can learn from my mistakes without repeating them! 😅 While baking is indeed more of an art, there is still some science involved. However, you don’t need a chemist’s degree to understand how baking powder and baking soda are similar and different and when to use them both. Baking soda is way stronger than baking powder, 3-4 times as strong! 💪 (Gives new meaning to Arm & Hammer’s logo, doesn’t it?) That means you don’t need as much in your recipe. In fact, if you overdo it, baked goods will taste metallic or soapy.
What Is Baking Powder?
Baking powder contains baking soda, but it has more. Cream of tartar provides acidity, and cornstarch typically keeps it from activating too soon. While it doesn’t need acid to activate, it does require heat and moisture.
Baking Powder vs. Soda: What’s the Difference?
Basically, baking soda needs to mix with acid to create carbon dioxide and is used in recipes that call for acidic ingredients.Baking powder, on the contrary, already contains acid, so it’s used in recipes that don’t use a significant amount of acid.
How to Use Them
How to Store Them
Baking soda and baking powder have limited lifespans and can lose their effectiveness. Unused powder or soda sealed in airtight containers at room temperature should last anywhere from six months to a year. How do you know if they’re active? For baking soda, put a teaspoon into a small bowl of vinegar or lemon juice. If it fizzes and bubbles, it’s still good. If not, it’s time to buy a fresh container. For baking powder, put ½ teaspoon in a small bowl and pour a little boiling water over it. If it’s still fresh, it too will bubble vigorously. A small amount of bubbles or a bowl of hot water that’s totally flat means it’s time to throw it out.
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Conclusion
Well, that solves the baking powder vs. baking soda mystery, and it has everything to do with acid! Who would’ve thought? How do you remember which leavening agent to use in your baked goods? I’d love to hear your tips in the comment section below. 🫶
