Baking Soda Vs. Baking Powder: The Baking Science Behind Them (2025)

When baking different desserts and types of bread, baking soda or baking powder is often in the recipe. Have you ever wondered what their composition is and how they work? These products are leavening agents and can be found in the baking aisle in practically any grocery store. They aren’t too expensive and last a while because they are typically only needed in small amounts. This guide will discuss the distinctions between the two products and the science of how they work.

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What Is The Purpose Of These Leavening Agents?

In baking, leavening agents play a huge role in making the dessert or bread rise. According to Kitchenaid, “A leavening agent is a substance that causes the dough to expand by releasing gas once mixed with liquid, acid or heat. Rising agents give baked goods optimal volume, texture, and crumb.” Baking soda and powder aren’t the only leavening agents out there, but they are some of the most common.

What Is The Difference Between Baking Soda And Baking Powder?

The difference between the two is the chemical composition of each. Baking soda is sodium carbonate, a mixture of sodium, hydrogen, oxygen, and carbon. Yes, it is considered a chemical, but don’t worry; it is more than safe to consume in moderate amounts. On the other hand, baking powder is made from baking soda and usually has cream of tartar and cornstarch mixed into it as well. Some versions do not have the cream of tartar, but a different type of acidic ingredient, depending on the brand. Baking powder has a more pungent taste than baking soda and doesn’t taste very well on its own. This is because its acidic nature; gives it a bitter taste. Baking soda tastes bitter too, but not quite as much.

What Activates Baking Soda?

For baking soda to work correctly and make baked goods rise, it needs to be activated. So, what triggers baking soda? An acid and a liquid. Many times, baking soda is used in recipes where there is already an ingredient that will activate it. A perfect example is when people make buttermilk pancakes or lemon cake. There is no need to worry about the baking soda activating because it surely will in those cases. Once activated, one can be confident that their baked goods will turn out fluffy and lighter than if they didn’t use a leavening agent. For recipes where there isn’t some acid involved, this is where the baking powder can be handy.

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What Activates Baking Powder?

Since baking powder has an acidic ingredient, the process is much easier. There are two baking powders: single-acting and double-acting. The single-acting baking powder will activate when mixed with a liquid component. Since most recipes have liquids, like water or milk, it will do the trick. Double-acting baking powder will start once it gets wet and once more in the oven when it reaches a specific temperature. Both types work about the same at making one’s bread light and airy, but it is just a matter of preference. Typically, the baking powders in stores are double-acting.

Can Baking Soda And Baking Powder Be Used Interchangeably?

This is a common question! It can be confusing because both of these ingredients are frequently used together in recipes. So, whether a recipe calls for just one or calls for both, is it okay to only use baking soda or only use baking powder? Now that we have learned about the science behind them, it is easier to determine if one can use either of these leavening agents instead of the other. The short answer is yes, but it might take some adjusting.

If one needs baking soda for a recipe but only has baking powder, it can be used but will need 3-4 times the amount they would use with baking soda. For example, a recipe for one tablespoon of baking soda would require at least three tablespoons of baking powder. On the flip side, if one needs baking powder, but they only have baking soda, they can easily make homemade baking powder with different ingredients that they have on hand. There are numerous ways to do so, like adding a splash of lemon juice or buttermilk to the baking soda since it needs acid.

In conclusion, baking powder and soda are unique ingredients with different chemical make-ups. Although their composition is different, they serve the same purpose. They are both leavening agents that work to make the bread or baked goods light and fluffy. These products are used in baking recipes like cookies, brownies, muffins, cakes, and more. They are even used in quick bread recipes since baking powder and soda bubble up quite faster than if one used yeast. It is good to have both on hand, but if you only have one, it is not the end of the world. It is more than possible to substitute one for the other with a few simple tweaks.

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