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If we used only baking soda, it could neutralize all of the buttermilk’s acid. In my recipe, buttermilk is used partly for its tangy flavor. Fine Cooking breaks it down easily: let’s take my buttermilk pancake recipe. It’s all about balance.Īnother reason to use both baking powder and baking soda is because they affect both browning and flavor. That’s why baking powder is used as well– to add necessary lift.īasically, the reason for both is because sometimes you need more leavening than you have acid available in the recipe. These recipes contain some sort of acid (yogurt, brown sugar, etc), however the carbon dioxide created from the acid and baking soda is not enough to leaven the volume of batter in the recipe. Some recipes call for both baking powder and baking soda. Good rule of thumb: I usually use around 1 teaspoon of baking powder per 1 cup of flour in a recipe. I was pleased with the rise and taste of the cake, so I did not experiment with using baking soda.

I used buttermilk (acid) instead of regular milk for added moisture and a little tang and subbed a little brown sugar (acid) for granulated sugar– again, for added moisture. In my recipe development, I based my lemon cake recipe off of my vanilla cake recipe. You can still use baking powder as the leavening agent in recipes calling for an acidic ingredient. Since baking powder already contains an acid to neutralize its baking soda, it is most often used when a recipe does not call for an additional acidic ingredient. (This is why you cannot prepare some batters ahead of time to bake later– because the baking powder has already been activated.) The second leavening occurs when the baking powder is heated. This means that the first leavening occurs when baking powder gets wet– like when you combine the dry and wet ingredients in the recipe. These days, most baking powder sold is double acting. It is a mixture of baking soda, cream of tartar (a dry acid), and sometimes cornstarch. However, unless it is neutralized with an acid, your finished baked good will likely have a metallic aftertaste– like I mention above. Get it? Got it? Good.īaking powder contains baking soda. Good rule of thumb: I usually use around 1/4 teaspoon of baking soda per 1 cup of flour in a recipe.īaking soda CAN leaven a baked good when exposed to heat. You do not want that it creates a metallic, soapy taste in your baked goods. Too much baking soda and not enough acid means there will be leftover baking soda in the recipe. You want to use *just enough* to react with the amount of acid in the recipe. More baking soda in a recipe doesn’t necessarily mean more lift. In fact, it is about 3-4x stronger than baking powder. You need this ACID in the recipe to react with the baking soda, which in turn creates carbon dioxide and allows your baked good to rise.īaking soda is strong. When a recipe calls for baking soda (BASE), it usually calls for some type of ACID like buttermilk, brown sugar, yogurt, lemon juice, vinegar, cream of tartar, molasses, applesauce, natural cocoa powder ( not dutch process), or honey. The same exact reaction happens in our cookies, cakes, breads, etc. A product of this reaction is carbon dioxide. When you mix baking soda (BASE) with vinegar (ACID) you get a chemical reaction (an eruption of bubbles!). Do you remember the science experiment we all did in school? Mixing baking soda with vinegar and watching an eruption of bubbles? Usually we did this in some sort of model volcano contraption. Let’s start with baking soda because it’s the most confusing. If there is one thing that you take away from today’s lesson, let it be this: baking powder and baking soda are absolutely not the same.īaking powder and baking soda are both leaveners, however they are chemically different.Īka bicarbonate of soda or sodium bicarbonate.

What is the difference between baking powder and baking soda? Are they the same? Can I sub one for the other without changing anything else? Today I’m discussing one of the most confusing subjects in the entire realm of baking. Please read my disclosure policy.īecome a better baker by learning the real differences between baking powder and baking soda– in easy-to-understand language!