Baking 101: Baking Powder vs. Baking Soda

When it comes to baking, baking powder and baking soda are huge necessities, however you can easily accidentally stumble and add one instead of the other or forget to add one entirely. Now I am no expert baker, but I can guarantee you, I have had my fair share of getting these two ingredients mixed up. If you have ever mixed these two ingredients up, you might have realized very quickly they are not the same!

When it comes to baking, it is important to understand the basics, so today we are going to understand the difference and how baking powder and baking soda work.

What is Baking Powder?

Baking powder is a leavening agent used to help doughs and batters rise. It typically contains a combination of a base such as baking soda, a dry acid (like cream of tartar), along with a moisture-absorbing filler like cornstarch to prevent it from reacting prematurely.

There are two types of baking powder: single-acting (which reacts upon contact with moisture) and double-acting (which reacts in two stages, once when mixed with a liquid and again when heated).

What is Baking Soda?

Baking soda (also known as sodium bicarbonate) is a chemical compound used as a leavening agent in baking. When baking soda is combined with an acidic ingredient (like vinegar, lemon juice, buttermilk, or yoghurt) and moisture, it reacts to produce carbon dioxide gas. This gas forms bubbles, causing the dough or the batter to rise and become light and fluffy during baking.

What’s the difference between baking powder and baking soda?

Baking soda is a single-ingredient leavening agent that requires an acidic component to activate and produce carbon dioxide, which helps baked goods rise. Baking powder, however, contains both baking soda and an acid, so it can activate with just moisture and heat, making it a complete leavening agent on its own. Baking soda is used in recipes with acidic ingredients, while baking powder is for those without.

Why do some recipes call for both baking soda and baking powder?

You may notice some recipes will use both leavening agents, if so, this is to ensure proper rise and balance of flavours. Baking soda needs an acidic ingredient to work, but sometimes there isn’t enough acid in the recipe to make it rise properly.

Baking powder, which already has acid in it, provides extra lift. Baking soda also helps neutralize acidity, improving texture and flavour, while baking powder ensures the recipe rises well without altering the taste too much.

Can you substitute one for the other?

You generally can’t substitute baking soda for baking powder or vice versa directly because they work differently. However, there are a few options to swap in, but it is important to note that these substitutions are great for a quick fix, they might not always yield the same results in texture and flavour.

What can I use if I don’t have baking powder?

If you don’t have baking powder you can substitute this for each teaspoon of baking powder, use ¼ teaspoon of baking soda plus ½ teaspoon of an acidic ingredient such as cream of tartar.

What can I use if I don’t have baking soda? 

Baking powder can be used as a direct substitute. Since baking powder already contains baking soda, you will need to use 2 to 3 times the amount of baking powder. For example, if the recipe calls for 1 teaspoon of baking soda, use 2 to 3 teaspoons of baking powder.