Baking Soda and Baking PowderBaking soda and Baking Powder - What is the Difference? Baking soda is sodium bicarbonae, an alkaline (a base the opposite of an acid), which produces carbon dioxide when mixed with a liquid acid. Baking soda can be activated by buttermilk, sour cream, creme fraiche, yogurt, fruit juices, brown sugar, molasses, vinegar, honey, maple syrup and cocoa (not Dutch processed which is acid-neutral). The chemical reaction is fast - the batter must be cooked immediately. During cooking, the bubbles are trapped as they rise through the batter, creating a light and tender crumb. |
Single-acting baking powder is a combination of sodium bicarbonate and a powdered acid, traditionally cream of tartar. Once the mixture has liquid added to it, the sodium bicarbonate and cream of tartar react chemically, creating carbon dioxide bubbles, without the additoin of an acidic liquid. The reaction is fast; the batter must be cooked quickly.
Double acting baking powder produces bubbles when it gets wet and again when it gets hot. This means the batter does not have to be cooked immediately. A quick test for baking powder potency is to mix 1-teaspoon of baking powder with 1/2 cup of hot water; if it bubbles vigorously, it is fine; if not, it should be replaced or substituted.
Measure accurately; too little baking soda or baking powder will result in a sour-tasting product. Too much baking soda can turn cocoa powder red; bond with the fat in the batter to make soap (resulting in a soap-taste in the baked goods); make blueberries green, cranberries blue and walnuts purple. It also accelerates the browning of quick bread crusts.
A quick formula is: 1 teaspoon baking powder for each cup of flour.
