Today, we’re exploring the differences between baking soda vs. baking powder and finding some solutions if the recipe calls for one and you find yourself short.
Baking powder and baking soda are chemical leavening agents that release carbon dioxide gas within your bakes. These carbon dioxide bubbles creates a rise in each bake.
Baking soda, also known as sodium bicarbonate or bicarbonate of soda, is a simple chemical compound. In chemistry terms, the compound is considered a basic salt, the opposite of acidic.
Typically, baking soda is used in recipes in which acidic-heavy other ingredients will also be used. On the other hand, baking powder is most commonly used in recipes that do not innately have acidic ingredients.
I keep these for a maximum of three months once I open the package. An easy way to remember to replace them is to write the expiration date on the top of the box or can when you open it.