Difference Between Baking Soda and Baking Powder
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Baking powder and baking soda are both essential leavening agents in baked goods. They help dough and batter rise to light, fluffy textures. While they may seem similar, they have distinct differences in composition and how they work. I’m explaining the difference between baking soda and baking powder.
Understanding when to use each, how they function, and how to check if they’re still effective is key to successful baking. Here’s everything you need to know about the difference between baking soda and baking powder.
Table of Contents
What is Baking Soda?
Baking soda is pure sodium bicarbonate, a base that reacts when combined with an acid. When mixed with acidic ingredients like vinegar, lemon juice, buttermilk, honey, or yogurt, baking soda produces carbon dioxide gas, which causes dough or batter to rise.
When to Use Baking Soda
- Use baking soda in recipes that contain acidic ingredients like brown sugar, yogurt, buttermilk, or citrus.
- Baking soda works quickly, so it’s often used in recipes where you want an immediate reaction, like cookies, which don’t require long rising times.
- Do not use baking soda with Dutch cocoa powder because Dutch cocoa powder is not acidic. This can result in a bitter taste and the rich chocolatey taste will not shine through.
- You can use baking soda with natural cocoa powder because the natural cocoa powder is acidic.
How to Use It
A general rule of thumb is to use 1/4 teaspoon of baking soda for every cup of flour in a recipe. However, this can vary depending on the other ingredients in the recipe.
What is Baking Powder?
Baking powder contains sodium bicarbonate (baking soda) along with an acid (usually cream of tartar) to activate the sodium bicarbonate. And it also has a moisture-absorbing agent like cornstarch. If you are avoiding corn, try out this baking powder that uses organic rice flour in place of cornstarch. The cornstarch helps it stay shelf stable. Baking powder is a complete leavening agent, meaning it has both the base and the acid it needs to create a reaction. There are two types of baking powder:
- Single-acting baking powder: Reacts when it’s mixed with liquid. Though this type is baking powder is not what is typically sold for home bakers.
- Double-acting baking powder: Reacts in two stages — once when mixed with liquid and again when exposed to heat in the oven. This is the type most commonly used in baking and what you’ll find on grocery store shelves. So, when a recipe calls for baking powder, it’s this one.
When to Use Baking Powder
- Use baking powder in recipes that don’t have acidic ingredients. It’s commonly used in cakes, muffins, and quick breads, where the extra acid isn’t necessary for flavor. Think vanilla cake that may only contain butter, cane sugar, milk, and flour for example. Or, cookies that may not have an acidic ingredient (brown sugar, honey, citrus) such as plain sugar cookies.
- Baking powder offers a slower, more controlled rise than baking soda, making it ideal for recipes that need time to rise evenly. This is one of the reasons I always use baking powder for cake as opposed to baking soda. Even if there is an acidic ingredient in the cake (like lemon or buttermilk), I will still use baking powder as I think baking powder creates a more tender crumb.
- Another time to always use baking powder is when you are using Dutch cocoa powder in a dessert recipe like cookies, cakes, or brownies. Dutch cocoa powder is not acidic so if used with baking soda it can create a bitter taste in the finished baked goods.
How to Use It
A general guideline is to use 1 teaspoon of baking powder for every cup of flour in a recipe. This ensures that the baked goods rise properly without tasting overly bitter.
Key Differences Between Baking Powder and Baking Soda
- Acidity: Baking soda needs an acid to activate, while baking powder contains both an acid and a base, so it can work on its own.
- Strength: Baking soda is about three times stronger than baking powder. This is why recipes using baking soda require less of it compared to recipes using baking powder.
- Speed of Reaction: Baking soda starts reacting as soon as it comes into contact with an acid, which means it’s best for quick-rise recipes, like cookies. Baking powder gives you more time, as it reacts both when wet and when exposed to heat.
How to Check If They’re Still Good
Baking powder and baking soda lose their potency over time. This can lead to flat and dense baked goods. So it’s important to check their freshness before using them, especially if they’ve been in your pantry for a while.
How to Test Baking Soda
- Mix 1/4 teaspoon of baking soda with 2 teaspoons of vinegar.
- If it bubbles vigorously, the baking soda is still active. If there’s little to no reaction, then it’s time to replace it.
How to Test Baking Powder
- Mix 1 teaspoon of baking powder with 1/2 cup of hot water.
- If it fizzes and bubbles immediately, your baking powder is still good. If not, it’s no longer effective and should be replaced.
Baker’s Tips
- Too Much Baking Soda: Using too much baking soda can give your baked goods a metallic or soapy taste. It’s important to follow the recipe closely and not overdo it with baking soda.
- Too Little Baking Powder: If you don’t use enough baking powder, your baked goods may not rise properly, resulting in a dense texture. Make sure to measure carefully to get the right lift.
- Don’t Use Baking Soda with Dutch Cocoa Powder: This is because Dutch cocoa powder is not acidic, so if you use baking soda with it, your final baked goods could have a bitter taste. You can use baking soda with natural cocoa powder, because natural cocoa powder has it's natural acids.
- Baking Soda Needs an Acid: Remember that baking soda needs an acid to react with in order to work. Not only will it not work without one, but it can also leave baked goods with a metallic taste. So, if you're baking something simple like sugar cookies that only have butter, cane sugar, eggs, and flour, you can't use baking soda or your cookies may taste off.
- Take Note of Ingredients: Be sure to pay attention to ingredients and use baking soda when it has something to react with.
FAQ’s
It is not recommended to substitute baking soda for baking powder. This is because baking soda needs and an acid to react. And if a recipe calls for baking powder, it doesn’t need an acid. So, the recipe could have no acidic ingredient. If that’s the case, the baked soda can create a bitter taste in your baked goods. Not only that, but baking soda is a quick rising leavening agent and baking powder is a slower rise leavening agent. This can also affect how baked goods come out, especially cakes.
This is easier to do because baking powder can be used with any ingredients, so you’ll remove the possibility of a bitter tasting baked good. Baking powder is less potent than baking soda though. So if a recipe calls for baking soda and you only have baking powder you’ll have to use about three times as much.
Baking soda will last as long as it doesn't loose potency. Unopened baking soda should be good for at least 2 years. Opened baking soda should be good for at least 6 months. If you're unsure, just test it before using in a recipe.
Baking powder is about the same as baking soda. Unopened it should last about 2 years and if it's opened, then 6 months. Always test it if you are unsure and it works in the test, then it's good to go!
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The Takeaway
Both baking powder and baking soda are key ingredients in achieving perfectly risen baked goods, but they work in different ways. Baking soda is ideal for recipes with acidic ingredients, while baking powder is best for neutral recipes. Knowing how and when to use them, as well as how to test their freshness, will ensure your cakes, cookies, and breads come out light, fluffy, and delicious every time.
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