2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Become a better baker by learning the real differences between baking powder and baking soda. Today we will discuss one of the most confusing topics in the whole realm of baking. What is the difference between baking powder and soda? Are they the same?
If there's one thing you need to know, it's that baking powder and baking soda are completely different. They look the same, they smell the same, they sound the same, but they are not the same. They are chemically different.
What is baking soda?
Let's start with soda. Baking soda is a chemical compound made from small white crystals. Remember the science experiment we all did in school? Mixing baking soda with vinegar and watching the bubbles erupt? We usually did this in some kind of model of the volcano. When you mix baking soda (BASE) with vinegar (ACID), you get a chemical reaction (bubble burst). The product of this reaction is carbon dioxide.
The same exact reaction happens in our cookies, cakes, bread, etc. When a recipe contains baking soda (BASE), it usually requires some kind of ACID such as buttermilk, brown sugar, yogurt, lemon juice, vinegar, molasses, apples or honey. You need ACID in the recipe to react with baking soda, which in turn creates carbon dioxide and allows you to rise pastries.
Baking soda is strong. In fact, it is about 3-4 times stronger than baking powder. More baking soda in the recipe does not necessarily mean more baking. You want to use enough to react with the amount of acid in the recipe. Too much baking soda and not enough acidity means that baking soda will remain in the recipe and will create a metallic, soapy taste to your cake.
Rule: I usually use about 1/4 teaspoon of soda per 1 cup of flour in the recipe.
What is baking powder?
It contains baking soda. Baking powder is baking soda taken to the next level. It is a mixture of soda and both acids: monocalcium phosphate and sodium pyrophosphate acid or sodium aluminum sulfate.
Nowadays, most baking powders are double-acting. First, a powder is added to the wet mixture and a reaction between monocalcium phosphate and soda is initiated. Then, when the dough is placed in an oven, the heat triggers a second reaction between the second acid and the soda. This means that the first reaction occurs when the powder gets wet (that's why you can't make some cakes earlier to bake later because the baking powder is already activated), the second - when it gets hot.
Rule: I usually use about 1 teaspoon of baking powder for 1 cup of flour in the recipe.
Why do some recipes require both?
Some recipes require both baking powder and baking soda. These recipes contain some acid (yogurt, brown sugar, etc.), but the carbon dioxide created by the acid and baking soda is not enough to ripen the volume of the dough in the recipe. That is why baking powder is also used - to add the necessary rising of the dough. It's about balance.
How to replace?
This is difficult. If you have a recipe that requires baking soda, you can replace it with baking powder. However, you will need up to 4 times more of it to get the same amount. And depending on the recipe, you may find that the roast is a little bitter. You can replace baking soda only if you increase the amount of acid in the recipe - which probably changes the taste and texture of your cookies. You will also need less baking soda as it is about 3-4 times stronger. So just stick to the recipe.
Remember - they have an expiration date!
Replace baking powder and baking soda every 3 months to make sure they are always fresh for recipes.
How to test baking powder
To test the baking powder, pour 3 tablespoons of warm water into a small bowl. Add 1/2 teaspoon baking powder. Stir gently. The mixture should be moderately dry if the powder is fresh. If there is no reaction, throw away the baking powder and buy a new pack.
How to test baking soda
To test baking soda, pour 3 tablespoons of white distilled vinegar into a small bowl. Add 1/2 teaspoon of baking soda. Stir gently. The mixture should quickly become like a bubble if the soda is fresh. If there is no reaction, throw away the baking soda and buy a new package.
Remember that baking is a chemistry and requires practice, experience and mistakes and a willingness to learn to succeed.
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