Learn the difference between baking soda vs baking powder. Can I substitute one for another or can I substitute without changing anything else in the recipe? Baking powder and baking soda are leavening agents, however, chemically they are different. Let's talk about baking powder vs soda and their expiration.
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Baking Soda
Baking soda is a base/alkaline. This leavening agent reacts to the acid in the recipe it is used in. Acids in the recipe can be anything like buttermilk, natural cocoa powder, honey, vinegar, yogurt, Brown sugar, cream of tartar, Lemon juice, applesauce, or molasses.
The mixture of the alkaline/base and acid creates carbon dioxide and leavening your baked good when exposed to heat.
Which one is stronger? Baking soda is at least three times stronger than baking powder.
Baking soda also promotes browning.
You typically use ¼ teaspoon of baking soda per 1 cup of flour.
By adding more baking soda does not mean there will be more lift. If there is too much baking soda and not enough acid, there will be a metallic taste in your baked goods.
How to Test if Your Baking Soda is Expired
In a small cup, add 1 tablespoon of white distilled vinegar. Then add ½ teaspoon of baking soda. Stir if needed. If there is no reaction, the baking powder is expired. However, if the mixture bubbles, the soda is fresh.
Baking Powder
Baking powder is a mixture of Cream of tartar, baking soda, and cornstarch (inactive ingredient), it is also double acting (most commonly used).
The first act of leavening occurs when wet and dry ingredients are combined in the recipe. The second act of leavening occurs when you're baked good is heated above 120°F due to the baking powder.
Baking powder contains the acid to neutralize baking soda and does not need an additional acid in the recipe.
A recipe usually calls for 1 teaspoon of baking powder per 1 cup of flour. However, if baking powder is used in combination with baking soda, baking powder is usually less than 1 teaspoon per cup of flour.
How to Test if Your Baking Powder is Expired
Measure approximately ¼ cup of hot water in a small bowl. Add one half teaspoon of baking powder, stir if needed. If there is no reaction toss the baking powder. However, if the mixture fizzes, the powder is fresh.
Baking Soda vs Powder. Why Are Both Used?
Often you will find recipes that call for both baking soda and baking powder. If you only use baking soda in a recipe that calls for buttermilk, the baking soda would neutralize the buttermilk acid and lose its tanginess. When a recipe includes baking powder, the powder already has its own acid leaves the buttermilk tanginess behind.
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