Baking Powder vs. Baking Soda

Difference Between Baking Powder and Baking Soda

Do you use words Baking powder and Baking Soda interchangeably? If yes, then it is essential for you to know the difference between them. These are two leavening agents which are used in almost all the kitchens across the world. When added to dough, both these release carbon dioxide and make the eatables soft when baked.

Baking soda is Sodium Bicarbonate which is a base.  In combination with some acids and moisture this releases carbon dioxide out of the dough it is added to. This makes the dough rise. Baking powder usually contains cream of tartar along with sodium carbonate. This needs only moisture for the chemical reaction resulting in release of carbon dioxide bubbles.

You need to add baking soda just before you bake or cook the dish. You need to add baking soda to acidic mixtures like that of yogurt, honey, chocolate etc. If you do not cook the mixture soon then these will fall flat. This is similar to the way you cook when you add single acting baking powder while if you add double acting baking soda then the recipe can stand longer even if you do not cook it. This is so because in case of baking powder the carbon dioxide is released in phases.

It is essential to add buttermilk to the recipes to kill he bitterness caused by baking soda. Baking soda is a base and this is why it causes a little bitterness in the taste of the recipe while baking soda contains acid and the base, both, this is why its taste remains neutral. This neutral taste makes baking powder perfect for use in biscuits, cakes etc where we do not want bitter taste.

You can replace baking soda by baking powder but not vice versa. Of you do not have baking powder at home then you need to add cream of tartar with baking soda in the ratio of 2:1 and then use it for whatever you want to cook.

 

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