These ingredients are huge factors in leavening in recipes, forcing baked goods to rise and often giving beautiful fluffy textures in the process.
Why do we use baking soda and powder in recipes? Well simply, many recipes would literally fall flat without them.The key differences between the two are on a chemical level.
Chemical Makeup of Baking SodaBaking soda will react to acids included elsewhere in a recipe to create a chemical reaction of carbon dioxide gas. This gas gets released into pastries and other bakes, forcing a rise and creating delicious pockets of air out of the oven. Yum!
Chemical Makeup of Baking PowderBaking powder is actually baking soda, with an additional acidic ingredient.
Baking Soda vs. Baking PowderTypically, baking soda is used in recipes in which acidic-heavy other ingredients will also be used. Common acids used in recipes include lemon juice, brown sugar, yogurt, and more.
BAKING SODA VS. BAKING POWDEROn the other hand, baking powder is most commonly used in recipes that do not innately have acidic ingredients. This includes biscuits and pancakes.
Don’t Forget These ExpireAn 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, and then I make sure to replace them within 90 days.