Baking soda and baking powder are both leavening agents that cause dough or batter to expand by releasing gas. However, they are chemically different and cannot be substituted one for one in recipes. Here are the key differences between baking soda and baking powder:
Baking Soda
- Pure sodium bicarbonate, with nothing else in the box
- Needs an acid added to produce gas (carbon dioxide)
- Creates a more tender, airy texture in baked goods
- More responsible for the outward spread of baked goods
- A much more powerful leavener than baking powder, about 3-4 times as strong
- Typically used in recipes that already contain an acid, such as buttermilk, lemon juice, or vinegar
Baking Powder
- A blended mixture containing baking soda, acidic salts or dry acids, and often a starch such as corn starch
- Contains tartaric acid, more commonly known as cream of tartar
- Can be used to replace baking soda, though not at a 1-to-1 ratio
- Creates a more cake-like texture in baked goods
- Typically used in recipes that do not contain an acid
If you dont have either baking soda or baking powder on hand, there are baking hacks, but you need to be careful. You can use baking soda when a recipe calls for baking powder, and vice versa, but you should never swap them directly in a one-to-one ratio. Instead, follow these conversions for baking soda and baking powder:
- 1/4 teaspoon baking soda = 1 teaspoon baking powder
- 1/4 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar
Its important to follow the recipe and use the correct leavening agent to avoid flat or altered-tasting baked goods[[3]](https...
