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
Are baking soda and baking powder the same? ›
Baking soda and baking powder are not the same. Sodium bicarbonate and bicarbonate of soda are other names for baking soda. Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder.
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 is the difference between baking soda and baking powder in a chemical equation? ›
Baking soda is pure sodium bicarbonate. Recipes that already have some sort of acid, buttermilk for example, will generally use baking soda. Baking powder is sodium bicarbonate combined with a powdered acid; it is pre-packaged to react in the presence of moisture and heat.
What are 2 reasons why you would add both baking powder and soda and not just one? ›
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 accidentally use baking soda instead of baking powder? ›
If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid. To fix this, add about one tablespoon of white or apple cider vinegar for every half teaspoon of baking soda to the liquids before mixing with the dry ingredients.
Can I use baking powder instead of baking soda for cleaning? ›
Baking powder is not as effective as baking soda for removing stains. The reason is that baking powder contains both an acid and a base, neutralising its reactivity – the property that gives baking soda its cleaning power. That said, baking powder can still be used for light cleaning tasks or minor stains.
Is baking powder healthy? ›
The amount of baking powder used in cooking or baking is considered safe. However, serious complications can arise from overdosing on baking powder. Side effects of baking powder overdose include thirst, abdominal pain, nausea, severe vomiting, and diarrhea.
How can baking soda be converted into baking powder? ›
So the baking soda is converted into baking powder by adding a weak acid. Specifically, tartaric acid is used to convert baking soda into the baking powder. It is used to neutralize the basic nature of sodium carbonate and the cake will not taste bitter.
What are the ingredients in baking soda? ›
Baking soda has only one ingredient: sodium bicarbonate. Sodium bicarbonate is a base that reacts when it comes into contact with acids, like buttermilk, yogurt or vinegar.
Baking soda is good indefinitely past its best by date, although it can lose potency over time. You can use a rule of thumb—two years for an unopened package and six months for an opened package. While old baking soda may not produce as much leavening action, it is still safe to eat.
Is baking soda edible? ›
Some people drink baking soda for indigestion and other purposes, but drinking baking soda can be dangerous and is not suitable for long-term use, use during pregnancy, or use in children. Baking soda, or sodium bicarbonate, is a popular substance with many uses.
Is baking soda the same as bread soda? ›
Bread soda is also known as bicarbonate of soda and baking soda. A good substitute for buttermilk, if you need sour milk in a recipe, add 1/2 teaspoon of Shamrock Bread Soda to 150ml fresh milk.
Can you use bake powder instead of baking soda? ›
You can definitely substitute baking powder for baking soda in recipes for baked goods. To do so use 3 times as much baking powder as the amount of baking soda your recipe calls for.
What is a substitute for baking powder? ›
Substitute each teaspoon (5 grams) of baking powder in the recipe with 1/4 teaspoon (1 gram) baking soda and 1/2 teaspoon (2.5 grams) vinegar. Summary: Each teaspoon (5 grams) of baking powder can be replaced with a 1/4 teaspoon (1 gram) baking soda and a 1/2 teaspoon vinegar.
What can be used as a 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.
