How many times have you been in the middle of baking before you realized you were out of baking powder or baking soda?

I’m sure you were tempted to substitute one for the other, thinking to yourself are these two ingredients even different?

Well, the short answer is— yes.

Baking soda is chemically known as sodium bicarbonate, which is a basic compound. When baking soda is used in a recipe there is almost always an acid, like cream of tartar or lemon juice, also included. This results in an acidbase reaction that generates tiny bubbles that aerate the dough.

Baking powder is a little different. It includes both sodium bicarbonate and an acid or two. This means no extra ingredients need to be added for that acidbase reaction to occur, making baking powder more convenient.

Do you have any questions about the foods you eat? Leave a comment!

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