The names may sound similar – baking powder and baking soda – and they’re often used together in one recipe. However, they have a chemical makeup, which makes them completely different.
Also called sodium bicarbonate, it’s a base mineral that produces carbon dioxide when combined with acidic ingredients. When you add baking soda to recipes, you’ll need to include acidotic foods such as lemon juice, buttermilk, yogurt, etc. Baking soda is more powerful than baking powder. Therefore, you should only add 1/4 teaspoon of baking soda for every cup of flour.
Baking powder is a mixture of different acids – cornstarch, cream of tartar and baking soda. The initial leavening takes place when the powder is exposed to moisture and then when it’s heated. Add just one teaspoon for every cup of flour. Many baking recipes use both baking soda and baking powder to maintain a balance.
Is There An Expiration Date
Both baking soda and powder have an expiration date and changed out every three months. If you want to know if they’re still good and effective, there is a test you can do. With baking soda, put three tablespoons of white distilled vinegar and add a half of teaspoon of baking soda, stirring it. If the baking soda is still good, the mixture will bubble quickly.
Check out the other beneficial information on baking soda and baking powder we have on our site like the upsides of putting baking soda on feet!