I’ve wondered once or twice about the difference between baking soda vs baking powder. I figure if I’ve thought about it, someone else probably has too. I knew they were both leavening agents that make baked goods rise but I did’t know much more than that. There are A LOT of different articles about this and the more I read, the more confused I got. I’m going to skip the science bit because I was terrible at chemistry in High School and break it down very simply.
What is baking soda?
Baking soda is a single ingredient, sodium bicarbonate. When it’s combined with a liquid acidic ingredient, it creates a carbon dioxide gas that expands your baked goods causing them to rise.
What is baking powder?
Baking powder is made up of baking soda, two acids and cornstarch. It does the same as baking soda, creates carbon dioxide gas that expands your baked goods causing them to rise. However, most baking powder is double acting, meaning it reacts twice. First when it combines with a liquid and second when it hits the heat.
Can I substitute one for the other?
You can substitute baking powder for baking soda but not the other way around. You would use three times the amount of baking powder. So if a recipe calls for 1 teaspoon of baking soda, you would use 3 teaspoons of baking powder.
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