I came across this info at Better Homes and Gardens and thought it was interesting (if you're a baker, if you don't care about either baking soda or powder I'll see you back here tomorrow!). I can never remember the difference between the two, not that it matters because I just follow whatever recipe I'm using and don't question the 'why' - but it's still fun to know. Click here for the original source, they tell you how to test both for freshness (which I've never done, good to know that they need to be fresh instead of sitting in my baking closet for years hahaha!).
Here's info from their article:
It's important to understand baking powder's powers to compare and contrast baking soda vs. baking powder. Baking powder combines baking soda, some acid, and some anti-caking agent (like cornstarch). Baking powder harnesses the powers of both an acid and a base, so recipes that call for baking powder don't necessarily require an acid to work. Recipes with baking powder simply need heat and moisture to rise as desired.
Most commercial baking powders sold in America are "double acting." The first reaction happens when the baking powder is combined with a liquid, which begins to aerate the mixture. The second reaction occurs in the oven under the influence of heat. The acidic element of baking powder (cream of tartar or something similar) weakens the gluten within the dough or batter, yielding a whiter, more delicate, and usually tighter texture than if you used both baking soda and powder.
Why Some Recipes Call for Both Baking Powder and Baking Soda
Some recipes require more leavening than the amount of straight acid (baking soda) the batter or dough can handle. That's when baking powder is beneficial—it creates even more lift for your buttermilk pancakes.
Some baking recipes don't call for baking soda or baking powder. This is usually the case when either:
What Is the Difference Between Baking Soda vs. Baking Powder—and What Are the Similarities?
So, is baking powder the same as baking soda? No, but they do overlap in terms of ingredients and purpose. Baking soda and baking powder both contain sodium bicarbonate. Combined with an acid, either already in the baking powder or added in the recipe alongside baking soda, this creates carbon dioxide gas that acts as a framework to create a tall and lofty texture.
Can I Use Baking Powder Instead of Baking Soda?
The ingredients are not interchangeable for the reasons mentioned above. But in addition to leavening, they're both formulated to:
- Create tenderness—The gases expand, and cell walls within baked goods begin to stretch and thin, resulting in a tender texture that is less dense and easier to eat.
- Improve flavor—Synthetic leavens, in proper proportion, can lend a salty and/or sour flavor that's signature in scones, biscuits, and soda bread.
Both are affordable and don't take up much pantry staple storage space, so we recommend having both baking powder and baking soda on hand.
The Bottom Line About Baking Soda vs. Baking Powder
Purchase baking soda and baking powder in as small of boxes and canisters as you can find, then store them in a cool, dry place. Replace every six to 12 months, and test for freshness each use beyond three months.
found here at bhg.com
8.13.23: 🔥 week 33
8.13.22: dirty shirley
8.13.21: taco cake
8.13.20: notebook paper frame
8.13.19: TT - opening a can
8.13.18: framed travel coins
8.13.17: chicken tortellini salad
8.13.16: copycat purple drink
