I was in elementary school in the early 2000s, which meant that most of my Fridays were spent with Bill Nye the Science Guy. He made this 10-year-old aspiring writer/artist/cooking-show host care about, or at least be inquisitive about, science. And even though I barely made it out of high school chemistry, and ultimately pursued my dream writing career, I never really escaped chemistry because the truth is, cooking and science intersect far more often than I’d like. At the heart of that interaction are two very science-y ingredients: baking soda and baking powder. But what’s the difference between them anyway?
Let’s get some facts straight, because that’s what Bill Nye would like me to do: baking soda is a chemical compound also known as sodium bicarbonate also known as NaHCO₃. And this dry ingredient is a powerhouse: It can absorb nasty odors from your refrigerator just as well as it can help cakes and cookies bake beautifully. When baking soda is combined with an acidic ingredient such as lemon juice, vinegar, cream of tartar, or buttermilk, it will cause baked goods to rise. “That’s why you see so many classic recipes for buttermilk pancakes and buttermilk biscuits or cake recipes that contain vinegar. The buttermilk is not just a flavoring agent—it provides the necessary acid to react with the baking soda and leaven the bread,” explains J. Kenji Lopez-Alt in The Food Lab.
Baking soda also helps meat to brown and get crispy when seared in a pan. Oh, and as Bill Nye demonstrated, it can also create a volcanic-like explosion that will make 10-year-olds have googly eyes.
Baking soda is also strong. Stronger than baking powder, in fact. If you accidentally use too much in a recipe, you’ll be able to taste its metallic-like flavor. You need to cook it pretty quickly, too: “Because baking soda reacts immediately, quick breads made with it must be baked or cooked right after mixing,” writes Lopez-Alt.
That leaves us with baking powder. Baking powder, like baking soda, is a chemical leavening agent made with sodium bicarbonate (aka baking soda) plus a weak acid, such as potassium bitartrate. Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy. Double-acting baking powder, which is the kind that you’ll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated. The chemical composition of baking powder means that baked goods are generally lighter and fluffier compared to those made with just baking soda. Pancake batter is the perfect example of this interaction. When baking powder is added to a mixture of flour, milk, eggs, oil, and sugar, bubbles begin to form; when you drop the batter into half a dozen individual pancakes on a griddle, they’ll continue to bubble and rise as they cook.
TL;DR: you need baking soda and baking powder in your pantry. You can’t substitute them 1:1. Mix a teaspoon of baking soda with a ¼ teaspoon of cream of tartar and you’ll have a seamless substitute for baking powder. Some recipes will call one or the other, and many will call for both. Is this making more sense? Do I need to call in Bill Nye for reinforcement?
What are your favorite ways to experiment with food science in the kitchen? Let us know in the comments below.
FAQs
Baking Soda vs Baking Powder
Is baking soda and baking powder the same as baking? ›
While both products appear similar, they're certainly not the same. Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. Conversely, baking powder includes sodium bicarbonate, as well as an acid. It only needs a liquid to become activated.
Can baking soda and baking powder be substituted using the same quantities? ›
Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda.
What are 2 reasons why you would add both baking powder and soda and not just one? ›
Using both baking soda and baking powder maximizes the flavor and the rise. Baking soda helps baked goods to brown better; if baking powder is the main leavener, sometimes baking soda is added to help with browning.
What happens when you mix baking soda and baking powder in a recipe? ›
Combining the two leavening agents produces a biscuit that is both light and tangy. In baking as in life, it's all about balance. Many recipes need both kinds of reactions to achieve the intended overall balance of flavor and texture, which is why you'll often see both baking soda and baking powder in a recipe.
What happens if you put baking soda instead of baking powder? ›
Remember that baking soda is 3-4 times stronger than baking powder, so you'll need a lot more baking powder to get the same leavening action. As a general rule, triple the amount of baking powder for the amount of baking soda called for in a recipe. For example, 1 teaspoon baking soda = 3 teaspoons baking powder.
Does baking soda expire? ›
The Food Marketing Institute's "The Food Keeper" recommends storing unopened baking soda at room temperature for 18 months. After opening, store at room temperature for 6 months for best quality.
Can I use baking powder instead of baking soda in banana bread? ›
Baking powder is the best substitute for baking soda in banana bread, but if you want to make banana bread without baking soda or powder, you may also find success swapping in self rising flour.
Can I bake a cake without baking powder or baking soda? ›
You can also create a light and airy texture for your cake using whipped egg whites instead of baking powder and soda. Whipping egg whites can create small air bubbles that are able to ensure the fluffiness of a cake. For a better outcome, consider beating the egg whites at a low speed till it gets foamy.
Can I use expired baking powder? ›
Baking powder won't have an off smell or taste—unless it's been contaminated with something else. And it is safe to use past its expiration date, even if it isn't as effective. You'll just end up with a flatter, denser baked good than you would if you used fresh baking powder.
The baking soda reacted faster with vinegar than baking powder did and also produced more bubbles. The baking powder also bubbled when vinegar was added, but the overall reaction was slower and the bubbles did not rise as high in the cup as they did with baking soda.
What happens if you use too much baking powder or baking soda? ›
Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse.
Do muffins need baking soda and baking powder? ›
In muffins, there's usually only baking powder. Baking powder is double acting, meaning it activates upon mixing with moisture and then again upon the heat of the oven. For recipes only leavened with baking soda, which loses efficacy over time if it's not baked immediately, this technique likely wouldn't work as well.
What is cream of tartar made of? ›
It's made from tartaric acid, a byproduct of the winemaking process. As grape juice sits and ferments, potassium bitartrate precipitates and forms crystals on the inside of the casks which can then be collected and processed to make cream of tartar.
Should I use baking powder or baking soda for cookies? ›
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
Can I use baking soda and baking powder together in cake? ›
A combination of both these leavening agents gives the best leavening for most cake recipes. Also when we're making something like Lemon Muffins where the lemony flavor is desirable, if only the baking soda is used, it will react with all the lemon in the batter leaving no flavor in the final baked muffin.
What is a good substitute for baking soda? ›
There are several pantry-friendly ingredients that you can use as baking soda substitutes, including egg whites, self-rising flour and even club soda. Or, you can use baking powder - and even a couple of extremely scientific sounding items that perhaps you just happen to have lying around - baker's ammonia anyone?
Can I use baking soda instead of baking powder for pancakes? ›
You can make your own three-item swap using ingredients you could already have on hand. The easiest swap for every 1 teaspoon of baking powder in your pancake mix is a blend of 1/2 teaspoon of cream of tartar, 1/4 teaspoon of baking soda and 1/4 teaspoon of cornstarch.
