by Chewy
Have you ever made the mistake of using baking powder instead of baking soda (or vice versa)? I have. Did it make a difference? I’m not sure. Can it make a difference? Apparently so, or why would they differentiate between the two. Want to know the details? Too bad, I’m going to tell you anyway.
Both baking soda and baking powder are leavening agents. When they are added to baked goodies before cooking, it produces carbon dioxide which causes them to rise. To muddy the waters a little, baking powder contains baking soda. To go all chemistry on you, (an Alton Brown-Good Eats moment) let’s take a look at their individual makeup, what the differences mean to your baking, and under what circumstances you use each.
Baking soda is pure sodium bicarbonate. Dipping into pure baking soda, you will find it has a bitter taste. When combined with an acidic ingredient (yogurt, chocolate, honey, buttermilk, etc) it neutralizes. This results in a chemical reaction that produces bubbles of CO2 (carbon dioxide). Since this reaction starts immediately upon combining the ingredients, these recipes need to baked at once or fluffy will turn to flat. Baking soda also tends to become unstable at higher temperatures, so typical recipes would be those that don’t require long baking times, such as cookies or pancakes (ah, now you’re seeing the bubbles, right?).
Baking powder contains sodium bicarbonate (baking soda), cream of tartar (an acidifying agent) and starch ( a drying agent). These ingredients change both the taste and the results. There are a couple of purposes for the cream of tartar. Since it is an acid it gives an overall neutral effect and recipes don’t require an acidic ingredient. It also acts as a second leavening agent and kicks in when the sodium bicarbonate becomes inactive after long exposure to heat. The starch absorbs extra moisture and prevents the sodium bicarbonate from acting too quickly. Coming in two types, single acting powders are activated by moisture and must be baked immediately, and double acting powders reacts in two phases and can stand for a while before baking. Examples would be, cakes, muffins, biscuits and non-yeast bread (banana, zucchini, etc).
By now you have figured out that these two items are NOT interchangeable. But here’s where all this knowledge comes in. In a pinch, you can exchange baking POWDER for baking SODA but you’ll need more of it and this may (will) affect the taste (bleak!). It’s a four to one strength exchange, so 1 teaspoon of soda would require 4 teaspoons of powder. If only it were that simple. You then have to figure in acidic ingredients, neutralizing, blah, blah, blah. Just go buy a box! You cannot substitute baking soda for baking powder. That being said, you can make your own baking powder if you have baking soda, cream of tartar and corn starch. To make 1 teaspoon of baking powder, combine ¼ teaspoon baking soda, ½ teaspoon cream of tartar and ¼ teaspoon corn starch.
Here’s a trivia question for you; Which one lasts longer, baking powder or baking soda?
Baking soda can be passed down as an inheritance (aka, forever). Baking powder has a shelf life of about one year. If it gets wet or is stored in a humid environment it will lose potency. If you are unsure of it’s age or efficacy, simply put some in a glass of water. If you get bubbles, get baking. No fizz means a trip to the store and if I have to do that, I’m heading to the bakery.
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