Baking Soda Or Baking Powder?

The question of which to use when and what the difference is between these two common leavening agents is the subject of today’s post.  We have been asked a few times now what the difference is and if one can be replaced with the other in a recipe for baking.  The answer to the second part of the question is that baking soda and baking powder are NOT interchangeable.  You cannot successfully substitute one for the other.  The reason for that lies in the answer to the first question…what is the difference in these two common ingredients?

Baking soda is an alkaline substance that requires the presence of an acid to activate it.  When an acidic substance is introduced in a recipe contains baking soda, carbon dioxide is released.  The tiny bubbles that are formed create the leavening action or they “lift” whatever they are in and the product being baked “rises”.  Without this action cakes and cupcakes, muffins, biscuits and quick breads would all be heavy dense pastries that no one would want to eat.  Many things can be the acid necessary to activate the baking soda including, buttermilk, vinegar, lemon juice, even honey or brown sugar are acidic enough to activate baking soda and create the necessary carbon dioxide to provide the rising reaction.

Baking powder is different.  It contains both baking soda and cream of tartar, which is an acidic compound, so baking powder is balanced with both alkaline and an acidic elements present and needs only liquid and heat to create the lifting action.

So now you know.  Both work well when used properly but you will know not to try and replace one for the other.  Happy baking. And as our friend Julia Child always said…Bon appétit!