What’s the difference between baking soda vs baking powder, and how do I remember which is which?
Baking Soda is a base that releases carbon dioxide when it is combined with liquid and an acid.
Baking Powder is a mixture of baking soda, a powdered acid, and a drying agent like cornstarch that releases carbon dioxide when it is combined with liquid and heat.
A good way to remember the difference between the two is to keep in mind that baking soda has a single ingredient and baking powder makes things puff up in the oven.
You could also try remembering that baking soda, just like regular soda, is stored in the refrigerator, and baking powder, just like most powders, is stored in the pantry.
So, soda goes in the fridge, and powder goes in the pantry.
Of course, there is much more to them than that, so let’s take a closer look at both ingredients.
Baking Soda vs Baking Powder Comparison
Both baking soda and baking powder are chemical leaveners which are substances that act as rising agents by generating gas during mixing or baking. This is opposed to natural leaveners that do the same thing, such as yeast.
Baking soda
Baking soda (also known as sodium bicarbonate or bicarbonate of soda) is a base that releases carbon dioxide when it is combined with a liquid and an acid (like vinegar or buttermilk). When the carbon dioxide gas is released, it bubbles or foams which lightens and softens the mixture.
This process is what makes many cakes and muffins so light and airy. It is also the same process that most people remember from making volcanoes as a child (base + acid = bubbles).
A key component of this process is that baking soda requires both liquid and an acid to work. Whenever you see baking soda listed as an ingredient, there will always be an acid listed as well.
Common acidic ingredients that are used in conjunction with baking soda in recipes:
- Brown Sugar
- Buttermilk
- Coffee
- Honey
- Lemon Juice
- Maple Syrup
- Molasses
- Orange Juice
- Pumpkin
- Sour Cream
- Vinegar
- Yogurt
Baking soda also elevates the pH of a mixture which results in a browner color. This makes it a popular ingredient in recipes for muffins and cookies.
However, too much of a good thing is not ideal either. Using excess baking soda when baking results in a soapy or metallic taste.
Baking powder
Baking powder is a mixture of baking soda, a powdered acid (typically cream of tartar), and a drying agent (typically cornstarch) that releases carbon dioxide when it is combined with liquid and heat. It also produces bubbles or foam which lightens and softens the mixture.
The drying agent (cornstarch) is used to keep the baking soda and the acid from mixing and to help keep the mixture from clumping.
Because baking powder already has an acid, it only requires the addition of liquid and heat.
Technically, baking powder only requires the addition of a liquid, and heat is optional.
This is because there are two types of baking powders: single-acting and double-acting.
Single-acting baking powder only requires the addition of liquid, and the rising process begins instantly.
Double-acting baking powder requires both liquid and heat (and is much more common than single-acting baking powder). When the liquid is first added, the rising process begins, but then more carbon dioxide is also released when the mixture is exposed to heat in the oven.
Because the mixture reacts twice, this allows for a lot more flexibility in recipes when using baking powder (because it allows you to let the batter or dough rest longer). This is probably why most commercially sold baking powder is double-acting baking powder.
Also, keep in mind that many recipes will often call for both products.
This is because they may want baking soda for a brown color, but need a little bit more lift, so they also want baking powder. Or they are looking for a specific taste or texture.
Can You Substitute Baking Soda and Baking Powder?
Technically, yes.
However, it will require some calculating on your part and can change the taste of your recipe, so it’s only recommended if you just can’t get the correct ingredient or are in a pinch.
The reason that substituting one for the other is so hard is that baking soda is about four times stronger than baking powder.
This means that one teaspoon of baking powder can raise one cup of flour, but it only takes ¼ teaspoon baking soda to do the same.
Not only that but if you are substituting baking soda for baking powder, you also must remember to add in an extra amount of acid.
Typically, you can add in one teaspoon of an acid (vinegar and lemon juice are very popular) for every ½ teaspoon of baking soda used.
Also, keep in mind that baking powder already has an acid in it, which can greatly change your recipe’s taste and texture.
Therefore, it is recommended to substitute baking powder with baking soda, but not the other way around.
Physical Differences
When it comes to physical differences, it’s nigh impossible to tell the difference just by looking at them.
Both ingredients are white powders and are basically identical to the naked eye.
However, one way to distinguish between them is to remember where they are stored.
Baking soda, just like regular soda, is stored in the refrigerator, and baking powder, just like most powders, is stored in the pantry.
This is because baking soda requires both an acid and a liquid to activate. Therefore, if kept in a cool, dark place (like the fridge), then it can keep for an incredibly long time (almost indefinitely).
There is no chance that baking soda can be activated by acid in the fridge. This explains why that one box of baking soda that your Grandma has had for about 20 years is still going strong.
However, because baking powder already has an acid in it, it cannot be around moisture or humidity or else it can activate or go bad. Therefore, it should be kept in a cool, dark, moisture-free location (like a pantry).
Sadly, baking powder often only lasts for about 3-6 months, even when kept in ideal conditions.
But what if you have stored both your baking soda and baking powder in mason jars and their labels have come off? Or you put them in Tupperware that one time you baked eons ago, and have no clue which one is which?
Well, have no fear. There is a really simple way to test for which is which: water.
Baking powder contains starch and is insoluble (cannot dissolve in water) while baking soda is soluble (can dissolve in water).
Just place both substances in separate containers, add water, and mix. If the water is clear, it is baking soda, and if it is cloudy, it is baking powder. The baking powder should also produce bubbles since it is activated by liquid; however, if it has gone bad, then it may not.
This leads us to how to check and see if your ingredients are still fresh.
For baking soda, just add ¼ teaspoon of baking soda and one teaspoon vinegar together and see if it produces bubbles. If so, your baking soda is not expired.
For baking powder, just add one teaspoon baking powder and one cup of hot water together and see if it produces bubbles. If so, then your baking powder is not expired.
Summary
Baking soda is a base that releases carbon dioxide when it is combined with liquid and an acid.
Baking powder is a mixture of baking soda, a powdered acid, and a drying agent like cornstarch that releases carbon dioxide when it is combined with liquid and heat.
A good way to remember the difference between the two is to keep in mind that baking soda has a single ingredient and baking powder makes things puff up in the oven.
Both baking soda and baking powder are chemical leaveners which are substances that act as rising agents by generating gas during mixing or baking.
However, baking soda requires both liquid and an acid to work, and baking powder requires the addition of liquid and heat.
There are two types of baking powders: single-acting and double-acting.
Single-acting baking powder only requires the addition of liquid, and the rising process instantly begins.
Double-acting baking powder requires both liquid and heat (and is much more common than single-acting baking powder).
While you can technically substitute baking powder with baking soda, it is not recommended because baking soda is about four times stronger than baking powder.
However, if you are going to substitute, then please keep these things in mind:
- One teaspoon of baking powder can raise one cup of flour, and ¼ teaspoon baking soda can do the same thing.
- You can add in one teaspoon of an acid (like vinegar and lemon juice) for every ½ teaspoon of baking soda used.
- Baking powder already has an acid, so it is recommended to substitute baking powder with baking soda, but not the other way around.
Both baking soda and baking powder are basically identical to the naked eye: white powders. However, one way to distinguish between them is to remember where they are stored.
Baking soda, just like regular soda, is stored in the refrigerator, and baking powder, just like most powders, is stored in the pantry.
You can also test both ingredients with water to tell which one is which.
Baking powder contains starch and is insoluble (the water will be cloudy) while baking soda is soluble (the water will be clear).
If you are concerned that your ingredients have gone bad, then you can check them with vinegar and hot water to see if they still produce a reaction.
For baking soda, just add ¼ teaspoon of baking soda and one teaspoon vinegar together and see if it produces bubbles. If so, your baking soda is not expired.
For baking powder, just add one teaspoon baking powder and one cup of hot water together and see if it produces bubbles. If so, then your baking powder is not expired.
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