Baking Soda & Baking Powder

Baking soda and baking powder are both chemical leavening agents, they make baked goods that rise in a short amount of time in the oven. Unlike yeast, which is a fungi and needs time to ferment in order for baked goods to rise, chemical leaveners do not need time to ferment, they simply enlarge air bubbles present in the batter due to the creaming of ingredients. Both baking soda and baking powder are composed primarily of sodium bicarbonate, but baking powder also contains added cream of tartar. You can even make your own homemade baking powder from baking soda, by mixing two parts of cream of tartar to one part of baking soda. Sometimes an equal amount of cornstarch to baking soda is added to absorb any unnecessary moisture in the batter so no reactions take place before a liquid is added.

Baking soda is used alone when an acidic ingredient is present in the batter. These ingredients include vinegar, citrus juice, cocoa, buttermilk, sour cream, and yogurt. The sodium bicarbonate and the acid react when mixed, producing many bubbles (think of baking soda dissolved in water). Baking soda is generally used in batter that is to be baked immediately and at lower temperatures for shorter baking times, such as pancakes and cookies. Too much baking soda leaves a soapy taste and coarse texture in baked goods. It also turns batters with cocoa slightly red, which is where Devil’s Food Cake came from. Baking soda can be stored indefinitely, and is also useful for many other household needs, such as cleaning and deodorizing.

Most baking powders are double-acting, meaning reactions take place in two stages. The first stage occurs when the baking powder is moistened with liquid in the batter. The second stage occurs in the heat of the oven when the gas bubbles begin to expand. Baking powder can be used at higher temperatures for longer amounts of time, such as muffins and biscuits. Too much baking powder in a batter can result in a bitter taste and tough texture, as well as a quick rise and collapse. Baking powder loses its effectiveness after a year or so.

You can sometimes use baking powder in place of baking soda, but not vice versa. A combination of baking powder and baking soda (usually the majority being powder) is often used in baked goods that are baked at a high heat or for a long time, but also contain an acidic ingredient, such as cakes and loaves. Always measure baking powder and baking soda precisely, and use the one called for in the recipe, otherwise the results may be disappointing.

PHOTO CREDIT:"DSC_9787" http://bakingbites.com/2012/06/what-is-the-difference-between-baking-powder-and-baking-soda/ .Baking Bites, n.d. Wednesday, August 22, 2012.