Baking soda Vs Baking Powder

Baking soda is composed of Sodium Bicarbonate and when is combined with an acidic liquid, the reaction produces bubbles of CO2 that further expand under oven temperatures and make those baked treats like cookies, cakes and pop cakes have soft texture that is light and airy. When a recipe calls for baking soda, you have to act quickly, meaning that once you mix your dry ingredients with the liquids, the Baking Soda reacts and if you don’t run to the oven you will end up with a flat cake or cookie.

Baking powder on the other hand, also contains sodium bicarbonate, but it includes the acidifying agent already cream of tartar, and also a drying agent. Baking powder is available as single-acting and as double-acting. Single-acting powders are activated by moisture, similar to baking soda, so you must bake recipes which include this product immediately after mixing. Double-acting powders on the other hand react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to the recipe but the majority of the gas is released after the temperature of the batter increases in the oven.

In conclusion, Baking Powder and Baking Soda have many similarities and differences. The bottom line is that when it comes to baking, each leavening agent is called in different recipes, and some call for the use of both. Just keep in mind that baking is an art.