Baking soda and baking powder are two essential baking ingredients that play a crucial role in achieving the desired texture and rise of baked goods. Although they may seem interchangeable, they have distinct differences that affect their leavening power and application.
Baking soda and baking powder are pantry staples. That have a long shelf life and can be used year-round. They are not affected by seasonal changes.. You can use them whenever you need them in your baking recipes.
If you want to ensure that your baked goods have the best flavor profile and leavening power. It’s a good rule of thumb to check their freshness before using them. Be sure to know what each of these white powders before starting to get the best results for cookies, cakes, cobblers and brownies.
What is Baking Soda?
Baking soda, also known as bicarbonate of soda or sodium bicarbonate, if that isn’t hard enough to remember let’s simplify it. Baking Soda is your base and when it is exposed to an acidic element such as lemon juice, vinegar, or buttermilk. This carbon dioxide gas expands and creates air bubbles (carbon dioxide bubbles) in the batter, causing it to rise and resulting in a light and fluffy texture.
Quick note: more baking soda is NOT better. In fact, it is actually 3-4x stronger than baking powder. You might be thinking the more I put in the fluffier my cookies, cakes or brownies will be but this will result a metallic, soapy taste and we definitely don’t want that! You want to use *just enough* to react with the amount of acid in the recipe.
What is Baking Powder?
Baking powder, on the other hand, is a complete leavening agent that consists of two main components: a dry acid and a base, usually has baking soda in it.
There is usually two stages, a double acting process. First is when baking powder is mixed with wet ingredients in a baking recipe hence why some recipes cannot be prepared in advance.
The second reaction takes place when exposed to heat in the oven.
Since baking powder already contains an acid to neutralize its baking soda, we find it often in recipes that do not call for an additional acidic ingredient (baking soda) like sugar cookies.
In some cases you can still use baking powder as the leavening agent in recipes calling for an acidic ingredient for example, Buttermilk Blueberry Muffins. We love the use of buttermilk (acid) instead of regular milk that special punch from the buttermilk so no need for additions baking soda.
Similarities between Baking Soda and Baking Powder
Baking soda and baking powder both play a crucial role in making baked goods fluffy appearance. They also have a similar function in recipes as leavening agents.Which means that they help the dough rise during the baking process.
As air bubbles are produced, the batter expands and rises and the heat in the oven causes the protein in the batter (often eggs) to solidify. Try and think of it like walls of a house that holds the baked good up getting stronger as it cools.
Why do Recipes Call for Both?
Some recipes call for both baking soda and baking powder because they need an extra lift or because they require an acidic component that baking soda provides.
Baking soda can’t be used as a complete leavening agent on its own because it needs an acidic ingredient (i.e. buttermilk, brown sugar, lemon juice, vinegar, molasses) to activate it.
When combined with baking powder, the two can provide enough acid and leavening power to achieve the desired rise and texture in the finished product. Let’s take my Strawberry Crumb Muffin buttermilk is used partly for its special punchy flavor. If we used only baking soda, it could neutralize all of the buttermilk’s acid. And we’d lose that special buttermilk flavor!
So by combining with baking powder (which has its own baking soda (acid), some of the buttermilk’s flavor is left behind. There is just enough leavening for those fluffy muffins.
How to Check for Freshness Baking Powder
Baking powder can loose it’s leavening power over time, especially if exposed to moisture or high temperature. If you’re that once a year baker or have had baking powder for longer than 6 months here’s how to check for freshness.
To check for the freshness of baking powder. Place a tablespoon of baking powder in a small bowl and add a cup of hot water. If the baking powder is still fresh, it should immediately have a reaction creating bubbles. If it doesn’t, it’s time to replace it with a fresh batch.
How to Check for Freshness Baking Soda
Baking soda also has an expiration date so it’s best to store them in a cool, dry place. It’s very important to try to use them within a reasonable time frame. If you have had for a longer period or left in an open container. It’s essential to check for its freshness before using it in baking.
To test if your baking soda is still active. Mix a tsp of it with a few drops of vinegar or lemon juice. If it bubbles and fizzes, it’s still good to use. If not, it’s time to replace it.
Substitutions
If you don’t have baking powder or baking soda on hand. You can substitute one for the other in some recipes. I definitely recommend knowing the power of each and how much each powder affects the final product. We don’t want to end up with flat muffins or overly metallic cookies.
For example, if a recipe calls for 1 teaspoon of baking powder. You can substitute it with ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar.
If a recipe calls for baking soda, you can substitute it with baking powder. You’ll need to reduce the amount baking soda (remember it is x3-4 times stronger).
The best time to use baking soda and baking powder is when you need them in your baking recipe, regardless of the season. Just make sure to check their freshness before using them for the best results.
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