Have you ever used baking powder instead of baking soda in one of your recipes and spoiled the dish? You are not alone in doing so! It is a common mistake people make while cooking. The reason for this is the common term “Baking” in both ingredients and people think both are similar and can be interchangeable in recipes. This either spoils the dish or gives a different flavor.

Baking soda and baking powder are both leavening agents used in baking, but they are chemically distinct and have different applications.

There are many types of leavening agents that we use for cooking purposes. Yeast, sourdough starter, air, steam etc. A leavening agent is a substance that causes dough or batter to rise by producing gas, typically carbon dioxide, which creates air pockets and makes baked goods light, fluffy, and porous. Leavening agents can work through chemical reactions, fermentation, or physical methods.

When to include baking soda and baking powder?

Baking soda (Sodium bicarbonate):

• Chemical composition: Pure sodium bicarbonate.
• How It works: Baking soda requires an acidic ingredient (e.g., lemon juice, vinegar, yogurt, buttermilk) and a liquid to activate. When mixed, it releases carbon dioxide gas, which helps dough or batter rise.
• Common uses: Recipes with acidic components e.g., chocolate chip cookies, pancakes with buttermilk.
• Important note: Baking soda is strong; using too much can result in a soapy taste.

Usage tip:

• For every 1/4 teaspoon of baking soda, you need approximately 1/2 cup of an acidic ingredient to neutralize it.

Baking powder:

• Chemical Composition: Baking powder contains baking soda along with an acid (usually cream of tartar) and a drying agent like cornstarch.
• How It works: It is “double-acting,” meaning it reacts twice—once when mixed with liquid and again when exposed to heat during baking.
• Common uses: Recipes without acidic ingredients (e.g., cakes, biscuits, muffins).
• Important note: Baking powder is less potent than baking soda, so it is typically used in larger amounts.

Usage tip:

• Use about one teaspoon of baking powder per one cup of flour in a recipe unless specified otherwise.

Key differences:

1. Activation:
   • Baking soda needs acid and liquid.
   • Baking powder only needs liquid (heat enhances its effect).
2. Strength: Baking soda is about 3-4 times stronger than baking powder.
3. Taste: Improperly neutralized baking soda can taste bitter or soapy; baking powder has a neutral taste.

Using both together

Some recipes call for both to balance leavening and flavor. Baking soda neutralizes acidic components, while baking powder provides additional lift.

Example: In chocolate cake, cocoa powder (acidic) activates the baking soda, while baking powder ensures the cake rises sufficiently.

Image credit: Image by 愚木混株 Cdd20 from Pixabay (Free to use under Pixabay Content License)