Baking Soda vs. Baking Powder

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Baking Soda vs. Baking Powder

By The Paula Deen Test Kitchen

Baking powder and Baking soda are both chemical leaveners used to make batters rise. Quick breads, cookies, cakes, and biscuits all get their lift from these two basic baking ingredients.

BAKING SODA

Baking soda needs an acidic ingredient to react with to release carbon dioxide, the gas that is released in small bubbles to give the baked goods their lift. Acidic ingredients in baking are yogurt, sour cream, buttermilk, molasses, honey, citrus juice, and even vinegar. (This is why you often find white vinegar as an ingredient in red velvet cake). Use baking soda as specified in your recipe. Too much will produce flat baked goods and leave a metallic taste in your cakes or cookies. Baking soda is also known to create browning in baked goods.

BAKING POWDER

Baking powder serves the same purpose as baking soda yet is already mixed with the acidic ingredient needed to produce carbon dioxide when baking. Most baking powders are “double-acting”, which means they produce carbon dioxide when mixed with a liquid and then again, when exposed to heat. Baking powder is used whether or not an acidic ingredient is in the recipe. Be sure to use fresh baking powder in recipes. Old baking powder will produce flat cakes and cookies.

SUBSTITUTIONS

While there is no substitution for baking soda, in a pinch you can replace a teaspoon of baking powder with ½ teaspoon cream of tartar and ¼ teaspoon baking soda.

STORAGE

Store your baking powder and soda in a cool dark place with little humidity. Check the expiration date before using.

Reader Comments:

Paula, Speaking of baking powder, my late husband Bobby, gave me a tip one Sunday afternoon as I was preparing mashed potatoes. As I was whipping the potatoes with my mixer, he suggested I use a little bit of baking powder. He said it would make the potatoes lighter and fluffier. I don't know about lighter because I like butter but they were fluffy. I never measure and I use baking powder all the time now when I a whipping my potatoes. Have you ever used this or have you heard of it? I love your program and your recipes......Thanks Shirley

By Shirley Cole on March 27, 2012

I always wondered about sugar cookie recipes and baking soda vs. baking powder. I'm guessing it has to do with browning. There's a comment about browning in Paula's comments and I've seen that on other sites. That's the ONLY thing I've seen that might explain it.

By Mary on January 24, 2012

I was just talking with my son about this. I thought it had to do with the process like with baking soda vs. washing soda. Thank you for explaining.

By Elaine on December 01, 2011

I'm wondering why almost all SUGAR cookie recipes call for baking soda rather than baking powder. Anyone have an answer

By Mary on May 24, 2011

I mistakingly added a full tsp of baking soda to my cake instead of a half tsp it asked for. I am baking my cake anyway. Its a sour cream pound cake. Did I ruin it? I hope not because I am looking forward to eating this in the next 30 minutes.

By Ebony on May 21, 2011

I use your reciepes all of the time. YOur tips are just wonderful... Keep up the great work!!!!

By Priscilla Brown on March 29, 2011

so much of this information has been lost in the new generations. thank you for descriptions and purposes for basic baking and cooking...i know how to read a recipe and produce the product, but i have no idea why it worked or how it worked. i'm a mother of 6 kids and love teaching them how to bake and cook, now i'll be able to tell them how and why we have to do somethings that the recipes call for...i'll be sure to pass this info along to my own kids to keep the traditions going!!

By jessica schultz on January 16, 2011

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Baking Soda vs. Baking Powder