I tell you this with nothing but love and understanding. I tell you this as a person who received the most mediocre grades in middle school science. I tell you this as someone who copied her chemistry homework from the nicest chemistry-smart boy she could find in high school. Don’t judge. It’s just the truth.
Baking is a science. It’s important to understand the reactions.
We need to talk about baking powder and baking soda… and you can totally copy my homework if you need to. It’s cool.
The difference between baking soda and baking powder:
Baking soda and baking powder are both odorless white powders that work their magic in our cakes. Though they’re both white powders, the two are certainly not interchangeable. Let’s talk about the facts behind these baking essentials.
Baking soda is also known as sodium bicarbonate. I told you we were talking science. Stay with me.
When sodium bicarbonate meets with heat, carbon dioxide gas is formed. It’s this gas that gives rise to our favorite cakes, cookies and biscuits. There is one drawback to the production of this gas. When heated, sodium bicarbonate also produces sodium carbonate, which doesn’t taste very good. If you’ve ever eaten any metallic tasting cakes or biscuits, you know what I’m talking about.
Thankfully, the metallic taste of sodium carbonate can be neutralized by acid. Lemon, yogurt, buttermilk, and unsweetened natural cocoa powder can neutralize the taste of sodium carbonate and keep our baked goods risen and lifted.
Baking powder is a mixture of baking soda and acid. Yea! Baking powder is part baking soda! Baking powder is made up of baking soda, a powdered acid, and cornstarch.
Most baking powders are labeled ‘double-acting’ meaning they release a small amount of carbon dioxide gas when they’re stirred into the batter or dough, but they release a majority of their precious gas when triggered by the heat of the oven.
Because baking powder is a leavener that contains both the sodium bicarbonate and the flavor-saving acid, it is usually paired with non-acid ingredients like whole milk and Dutch-processed cocoa.
Baking soda need an acid. Baking powder has an acid. We made that science easy, right?
Ahana
Thank you for this. Although I am a baker, I required this information for my school project. I loved that you kept it simple. Happy Baking!
Chaketa
Thank you for this!!! I can also see the difference with taste too!!
Blessing
Which baking powder is the best for baking cake. When i bake a cake it doesn’t look like a real wedding cake , it doesn’t scatter . What makes it so? Tnx
David Lloyd
Sodium bicarbonate (baking soda) will not produce carbon dioxide UNLESS there is also acid. It is commonly used when other ingredients are already acidic, as in buttermilk pancakes or dishes that contain fruit. The reason you use half as much baking soda as you use baking powder is because baking powder contains equal amounts of baking soda and cream of tartar (which is an acid) that activates the baking soda. Heat alone will not activate baking soda.
Judith Kaspian
Thanks..Joy….I have been experimenting with gluten free waffles, and doing well with 1 Tblsp. BAKING POWDER but now I would like to use some buttermilk..shold I add some soda also, if so, how much?
O
joythebaker
What recipe are you talking about?
Melinda Impellizzeri
This was a clear and easy to understand explanation. and your style was most entertaining too. I’ll sign up! Thanks!
success
Thanks alot for d info… I think changing my recipe to baking soda will b great.
Dinesh
Your article does not tell me when to use Baking Soda versus Baking Powder or if can substitute Powder for the soda (since it has properties of both). Science is useless without application….
joythebaker
useless!
Tammy
Why do some recipes call for both baking soda and baking powder?
I'mcool
That makes great sense! Thanks! :-)
VasudhaMama
I looked this up because I have recently learned that a pinch of baking soda added to a cup of coffee will neutralize it – a very good thing. I cannot taste any difference. I shall have to try baking powder and see if it does the same thing.
mrsmichellegoldsmith
Along with the great explanation, I love your utensils — those spoons are really special!
Wanda
Thank you for keeping it simple but I am still confused. I have seen recipes for pound cakes requiring the same ingredients, butter, sugar, eggs,sour cream or cream cheese, flavoring, etc. The difference is using either baking soda or baking powder? Which makes the best pound cake, powder or soda?
joythebaker
That’s not what makes a good pound cake. What makes a good pound cake is the amount of butter!
ankita
Awesome description! Joy! :) Love ol ur posts!
Pat
Can all purpose flour be used in a recipe that calls for self rising flour?
joythebaker
Not exactly, here is a link to making your own self-rising flour
Lynn
So if you chose to sub the powder for the soda, what is the exchange value? 2 to one……??? Any ideas??
joythebaker
No, that is not a good idea, I am not sure about the exchange value
Veliswa
Thank u 4 d information it really helps alot.
That Darn Carrot
A few people were wondering why some recipes use both baking soda and baking powder but I did not see a reply to that question:
The basic answer is because while the baking powder is doing the leavening of the baked product a recipe that calls for both probably has another acid in the recipe like a lemon juice or something that needs counteracting, the baking soda is used to counteract the acid from the other ingredient to even out taste.
And yes it is important when swapping baking soda for baking powder to substitute it properly. Baking powder is appx 1/4 the strength of baking soda since baking powder is already mixed with an acid so if a recipe calls for 1/4tsp of baking soda you’ll need 1 tsp of baking powder.
R Simak
So why do some recipes call for both AND how does one determine the ratio?
Molly @ Toffee Bits and Chocolate Chips in Paris!
Seriously awesome! Great explanation!
Gia
I realize this is an older post but also wanted to note: baking soda and baking powder will effect the texture of things, especially in cookies. Baking powder can tend to make puffier more cake- like cookies and baking soda tends to make more crispy on the outside chewy on the inside cookies. Same with brownies also: more cake-like brownie vs. chewy brownie. When both are called for usually the powder does the leavening and the soda helps with texture and sometimes browning as well.
alexis
Thanks ;) xx
Hugo S LaVia
Have you thanked the boy who got you through HS?
Anu
Thank you, so much
Betty
I have a recipe that calls for 1 1/2 baking powder and 1/2 baking soda .. But I only have and can find double acting baking powder .. What do I do?!
joythebaker
Hello Betty! I recommend just using the 1 1/2 teaspoons baking powder and omitting the baking soda, especially if you can’t find it. It’s such a small amount of baking soda that the baking powder alone should be fine!
Raphael Carlo Paz
Thanks for sharing this precious information in simple words!
You truly shared it with love and understanding! God bless!
Devorah
2 parts baking soda, one part cornstarch and 1 part cream of tartar makes a good baking powder sub. I used it when I ran out of powder when I was making donuts. I told everyone after they ate it :)
Peggy De Leeuw
Thank yo uvery much for this information.
Now it’s clear why they are not the same product ;-)
Main
One question… Should one hurry to put the dough in the pan after mixing in the baking powder? If you do, can you then keep the bubbles that gets formed once you mix the baking powder in? Joy said that it makes gas twice, how do I take advantage of that first gas? I have given this a lot of thought lately…
Anyone knows??
Thanks for a great explanation of the magic!
Paul
Hi Joy, yes, I’m fan of Joy who loves her blog :) but anyways, I have a question regarding this subject of baking powder and baking soda. Do you have like a cheat-sheet when it comes to ratios? like how much of each to use per cup of flour, or there are no general guidelines for using them? I haven’t found much information about this and I really like understanding the idea behind certain things. Let me know if you have any advice and thanks for this useful post!
Carrie
Wow, that actually makes sense! I’ve always wondered this… thanks for this baking 101 series, I am learning so much!
Do you know anything about high-altitude cooking/ baking? I am moving to Denver soon and am scared I won’t be able to cook when I get there!
Lauren @ Sweat The Sweet Stuff
Good to know! I always wondered what the difference was! Why do some recipes call for both then?
faith
love this series ! can you post about flour vs. bread flour and if you can automatically sub bread flour for all purpose flour when making rolls or sweet breads ( ex banana bread)?
Allison D
Oh my god, I have wondered about this for AGES!!!! Thanks, lady :)
Gaby
So, I always knew that these were different. I read this post because I like kitchen chemistry, not because I was worried about mixing them up. Not even two days later, I’m baking chocolate chip cookies, and I accidentally use baking powder instead of baking soda. NOOOOOOO!
If you do that on accident, Google told me that you could triple the baking powder for each unit of baking soda. And it worked! It did taste different to me, but they still baked the way they were supposed to.
This was the one time I didn’t check the recipe eight thousand times to see if it was baking soda or baking powder. And look what happened.
GB
Thank you so so much for these Baking 101 posts, Joy! it makes perfectly sense, but I still think the baking soda leaves a (metallic?) aftertaste to the baked goods on day 2. What are your thoughts on that?
Gloria
Joy, I just made your caramelized mushroom and onion biscuits tonight. I am restraining myself from inhaling them all! One of the very best biscuits I’ve ever had and I made them – oh yeah, with you at my side.
I made your Brown Butter Chocolate Chip Cookies for a friend the other day. She said her husband proclaimed them to be the very best cookies he’s ever had in his life. She said she wasn’t even jealous, because she agreed! Thank you so much, Joy, for the wonderful recipes.
axelle the french cook
Thank you for this needed lesson, Joy :)
Crumblyandcrispy
Thank you really much, joy !! I’ve been wondering about this for ages :)
Lauren (Daily Deliverables)
Can we talk about the difference between dark and light brown sugar?!? I have never known if it matters…please enlighten us!
joythebaker
we can totally talk about this!
Alex
I’ve actually been wondering this for a while Joy, thanks for clearing it up. I’m loving the baking 101 series :)
Lesley
Awesome. I’ve never heard this explained in any cookbook I’ve read. As someone who wants to fully understand what’s happening when I bake, this helps a lot. Thanks Joy!
Cass
Thanks for the science lesson. I have always wondered.
Karly K
I found that very helpful! Thanks for breaking it down. I totally could have done a wikipedia search myself, but when faced a recipe imminently yielding baked goods, I’d settle for blissful ignorance & just bake.
Mimi
Thank you so much for your recent lessons……I love everything you write but especially this series. Ii am a great cook and baker……..I’ve always done what I’ve always done – just not sure why (sifting, salted or unsalted, ect.)….. now I know why! You rock!
Maggie
My question is … and apologies if someone has already asked this … why use baking soda at all? Why do recipes call for baking soda, if baking powder does the same thing, and then some?
pascale
This is a great explanation… thank you very much.
Tracy | Peanut Butter and Onion
loving this series. My daughter just asked me this question this weekend. I forwarded this post to her, you explained it much better
Ashley @ Our Full Table
LOVE THESE POSTS! I actually thought I knew a lot but it turns out I need to learn a lot more! Thanks for these!
Vickie
I would love to see a mini lesson on creaming butter and sugar as part of your Baking 101 series. I know that sounds sort of silly, but from various things I’ve read, I think I may not be creaming for long enough. Thanks for your posts!
alice
I love these posts you do. They are so useful, and where I wouldn’t take it all in if I was reading from a book, I do seem to when I’m reading your blog!
Thank you!
Alice
paperwingsxo.blogspot.co.uk
kitchen afternoon
my seriously cool French cousin doesn’t use either, uses eggs yolks instead, or whatever.
Had the best biscuits at Timberline, Oregon yesterday in a foot of new snow!
In a Trendy Town
Thanks for the info because we are begining in baking world!
http://inatrendytown.blogspot.com.es/
Emma (This Kind Choice)
Although I did know that they weren’t interchangeable at all, I had no idea that baking soda needs an acid and baking powder has an acid, so thanks for simplifying the science!
Did you know you can also make your own baking powder from baking soda, cream of tartar and cornstarch? Useful for when you’re out of powder but not soda :)
Alicia
I have always wondered what the difference was!
shelly@ohshellsbells
thanks for the baking education! Do you know what the deal is with recipes that call for both?
Nessa
It is so funny that you just posted this- I just chose the chemical reactions of baking soda vs. baking powder as my science fair project!
Ren
I just want you to know that I just created a Cooking & Baking board on Pinterest for this post…and I don’t really cook…or bake.
Allie | Baking a Moment
Thank you so much for this simple explanation! It makes perfect sense to me now ;)
Shashi @ http://runninsrilankan.com
Thanks or explaining the difference between the two so well!
Monica
These baking 101 posts are amazing. I thought baking soda and powder were so complex but this post made them much more understandable.
Ariane
I’m sure you get this a lot, but I love the way you write :)
Cassandra @ Fed & Fit
Thank you for this series. Again.
Rocky Mountain Woman
You do know me! Time for biscuits in the mountains!
Alyssa
Seems like a silly question I’m about to ask, but why would you use both baking powder and baking soda in a recipe since they seem like they do the same thing (when an acid is present for b. soda at least)? Great series – looking forward to more :)
Sarah K
it is not true that baking soda is not sold in german grocery stores … just ask for “natron”… :-)
Ladotyk
I think an important point was missed which is that when baking soda (a base) meets with an acid (like lemon juice, buttermilk, vinegar, etc) there is a chemical reaction resulting in the production of carbon dioxide, water, and a salt. This reaction occurs at room temperature prior to being exposed to any heat source and is what makes your pancake batter fluffy while still sitting in the bowl. It also makes a good volcano for your science fair project. For those who want to learn more, wikipedia has lengthy entries for both baking soda and baking powder. Here is an excerpt for baking powder, which, as Joy said, is a mixture of baking soda and a weak acid:
“Baking powders that contain both fast- and slow-acting acids are double acting; those that contain only one acid are single acting. By providing a second rise in the oven, double-acting baking powders increase the reliability of baked goods by rendering the time elapsed between mixing and baking less critical, and this is the type most widely available to consumers today. Double-acting baking powders work in two phases; once when cold, and once when hot.”
Main
How fast does that reaction happened after having mixed the baking powder with something wet? Is there any point in hurrying up to put the mix in the pan to get those first bubbles to stay in the cake?
Another question.. Why would one use baking soda, if baking powder has all the same benifits, but without the risk of it tasting bad?
//malin
Ruthy @ Omeletta
It seemingly took me forever -and a lot of screwed up recipes- to remember the difference between these two. Kinda wish I had this around way back then; you explained it perfectly between the “needs acid” and “has acid”.
Mrs. ManyHats
I truly love this series! As a busy momma and graduate student who loves to cook, it’s nice to have such simplified, quick and easy, baking lessons.
Question: Let’s say that someone (hint: me) were to have added baking soda into a recipe that calls for baking powder. Could this problem be rectified?
Jeanette Morelan @ The Blessed Life
The more you know….also I wrote a post trying to be your kind of funny.
http://theblessedlifeofjeanette.wordpress.com/2013/10/02/the-coffee-date-debunked/
Diane
thanks Joy. But then why do some recipes call for both baking soda and baking powder together?
katie mazur
Perfectly explained :) German recipes are funny in that they never use Baking Soda. If I want to make an American recipe, here in Germany, I always have to find one without baking soda because it’s not sold in grocery stores… weird!
Helena Gray
Actually, you can get baking soda in Germany if you know what to look for. It is called Speisesoda, Backsoda, Natron, or Speisenatron. The grocery store I shopped at when I lived there sold it in little packets similar to the packets yeast come in here. I must say though that cooking in Germany took every bit of cooking creativity I had and I often ended up with something that was VERY different than I expected. Viel Spass!
ce.leb
in fact, it is sold in grocery stores – its just not called baking soda.
look out for ‘natron’, or ‘haus natron’. some bigger stores sell arm and hammer baking soda, too.
best wishes from berlin!
Aimee
Katie, do you have a Real nearby? I have found baking soda on the “American” shelf there.
katie mazur
unfortunately not :(
Dorothee
Katie, the Germans sell the baking soda in little packages called Natron. You can get it in almost every store. Hope that helps. <3
San
Baking powder is Bachpulver in Germany and baking soda is Natron! No chance for confusion.
You should find Natron at your local store, easily!
San
*backpulver – stupid typo!
Melissa @ Treats With a Twist
Thank you for explaining it in such simple terms! Light bulbs!
As a baker, I know which to use and know which ingredients pair well with them, but I couldn’t exactly spit the words out as to why it is that way. Sheesh, thanks!
Baking for dummies
Thank you for simplifying!!
SUNNY
Thank you so very much. I’m not a baker but I do a lot of cooking on top of the stove. I’m slowly easing into baking because I have children who love baked breads muffins and cakes but I do have a question is there a certain flower that can be used to make light soft fluffy cakes instead of regular flour for bakery style cakes Thank you.
Suzanne Fantucchio
You may be referring to Cake Flour…One brand name is Swans Cake Flour. It will give your baked good a finer crumb.
Hope this helps.
jennifer allison
okay…buuutttt…why do some recipes call for both?
Joe Monforton
I know baking soda tends to produce more browning, and baking powder makes a brighter flavor. I can’t speak to the chemistry.
Asha
So can you substitute one for the other in recipes if you take into account the acidity? And why on earth do so many recipes call for both the powder and the soda?
Ed Rollins
Did you get a response on your question?
mrsmichellegoldsmith
I think it is because each reacts at a different time in the baking process, so some when you stir it in and some when you heat it up. There are lots of explanations on the ‘net . . . Hope that helps!
Anita Levy
Though they’re both white powders, the two are certainly not interchangeable.
Mallory @ Because I Like Chocolate
I like how simple you made this, even having already understood the difference between the 2. I find that the more you understand the science and ratios behind baking, the more you can wing it and make up your own recipes!
Lynn Landes
I make a caramel corn recipe that everyone raves about. It’s calls for baking soda, but I never understood what the benefit of adding the baking soda is. I add it with vanilla after the butter, brown sugar and corn syrup boil. Can you tell me what the purpose of the baking soda might be?
Krystal
Do you bake the popcorn afterwards? If so I think it’s because the caramel would make he popcorn soggy/soft if it wasn’t for the leavening. The baking soda makes the caramel crunchy after setting. This is just my logic though! I’m not absolutely certain! :p
Sarah
It actually literally makes the candy rise. Without it, the caramel corn would be rock hard, like a lollipop or hard candy. But if you add soda to leaven it, it adds teeny bubbles to the mix so it’s cruchy and doesn’t break your teeth!
Tesei
Thank you for the info!!! I’ve always wondered, why do so many recipes call for both since apparently they can substitute each other?
Caroline B.
I am loving this Baking 101 series. I’m learning something every time. Thanks for sharing your expertise in a fun and helpful way. You are the best, Joy!
Emily
Another difference between the two is that while you *can* substitute baking powder for baking soda, you’ll need MORE, since baking powder is only part baking soda. And that can affect the end taste, depending on what you’re baking.
So, make substitutions carefully!
Alice Epstein
I’ve heard this before, but I’ve never understood why use both at the same time….
Jeanette @ mary's pastry lab
simply love your explanation :D thx Joy
Suzan Guberman
I am enjoying the Baking 101 course and this lesson in particular. In future lessons I hope we learn about corn starch vs arrowroot vs flour and reasons why and when we should use or shouldn’t use one or the other.
Thanks Teach!
Aishwariya Bhavan
great post! it’s something I’ve always wondered about, ever since i first made banana cake with a recipe that called for both soda & powder – it turned out great, no doubt. But now I think I understand the reason better – the sour cream in the recipe (which really help keep the cake moist) needs the baking powder to neutralize the acidity right?
Libby
Um…
This seems too basic for me to have never learned before this very moment.
I mean, like, blessings and blessings on you Joy The Baker.
Rachel @Littlechefbigappetite
Always short and to the point. I love it. Thanks Joy! This series is awesome.
Ashley @ Wishes and Dishes
It all makes sense now!! Love these baking 101 posts :)
nithya
thank u ……….:)