BAKING POWDER VS BAKING SODA.

Most recipes will call for baking powder, baking soda, or a combination of the two. While both products are used in similar quantities, they each have different characteristics that significantly alter the end result of the product. Below, the differences between the two chemical leaveners are highlighted and explained. 

Baking Powder:

Baking powder consists of a mixture of baking soda and acid salts (like cream of tartar). When added to batters, it adds volume and fluffs up the pastry. Baking powder works with non-acidic liquids, like regular milk and flour, because it already contains and acid. 

Baking Soda:

Baking soda, when activated, creates carbon dioxide bubbles that help baked goods rise, spread, and become airy. Its incorporation into recipes create crispier products that brown. Baking soda must be activated by acidic ingredients, such as buttermilk and lemon juice, to unlock its maximum potential, as it is a base. 

WHEN TO USE BOTH:

Sometimes, recipes call for both baking soda and baking powder. This is because baking soda may need an extra push from baking powder to ensure the mixture rises to its full potential in the oven, as baking powder does not require an additional acidic ingredient to react with. Additionally, baking soda may be added to help the product brown further. 

TIPS:

• Use 1 tsp of baking powder for every 1 cup of all-purpose flour

• Use 1/2 tsp of baking soda for every 1 cup of all-purpose flour

• Always check the expiration date of these two chemical leaveners before baking. If they are expired, they will not be effective

• Use an extra box of baking soda as an air freshener. Simply leave an open box in the fridge to soak up odors and leave your fridge smelling neutral