USING BAKING SODA AND BAKING POWDER RIGHT

Did you know?

Baking soda and baking powder are huge factors in leavening recipes, forcing baked goods to rise and often giving beautiful fluffy textures in the process.

BAKING SODA VS BAKING POWDER

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.

THE CHEMICAL MAKEUP OF BAKING SODA

In chemistry terms, the compound is considered a basic salt, the opposite of acidic.

THE CHEMICAL MAKEUP OF BAKING POWDER

Baking powder comes "pre-packed" with its own additional acids. The sodium bicarbonate won’t react with this acid until the entire mixture is wet.

AS CHEMICAL LEAVENING AGENTS

Baking powder and baking soda are chemical leavening agents that release carbon dioxide gas. These carbon dioxide bubbles creates a rise in each bake.

USING BAKING SODA VS. BAKING POWDER

Typically, baking soda is used in recipes in which acidic-heavy other ingredients will also be used. 

SUBSTITUTING BAKING SODA AND POWDER FOR EACH OTHER

You may have heard that one tablespoon of baking soda can be replaced by three tablespoons of baking powder. And this is true!

SUBSTITUTING BAKING SODA AND POWDER FOR EACH OTHER

What about the other way around? Baking soda can be used as a replacement for baking powder when mixed with cream of tartar.

Looking For More Baking Tips?

Subscribe to my free newsletter!