Please help!I have been experimenting a recipe and I have failed many times. So the recipe calls for baking soda, SAT and sugar. There is not acid in the recipe and I wonder how baking soda can work? Can someone help me answering the question?
Baking soda will produce bubbles just by being exposed to liquid and heat.
Can I use baking powdor as surfactant?
I have no idea.
wantin to make Norwegian vafler i found no milk nor baking soda nor baking powder in the Kitchen. so i used some drinking yoghurt With a blueberry flavour for milk, and skipped the soda or pwder. <got bad waffles? no! came out goood!
In a cookie recipe if in one batch I am using only baking soda, and in other batch only baking powder, what would be the difference. I prefer crispy cookies from outside and inside
Wished I had read this before I made my biscuits, I sub.baking Soda with baking powders an my biscuts were flat, thanks this will be helpful in the future
Hello, this was helpful. However, my banana pineapple bread recipe calls for 1tsp baking powder AND 1/2 tsp baking soda. Since it already calls for both would i still be able to substitue my baking soda and vinegar or something like that or would it put too much baking soda in the recipe since it already has it? Thanks in advance, Vanessa.
Thanks for the information. I am sorry I didn’t have it in Papua New Guinea where baking soda was hard to find and baking powder prevalent. Plan to send a link to this article to my friends in PNG
Is what is referred to here as baking soda not simply sold in shops as Bicarbonate of soda where your friends are because that is the correct name for it. Here in South Africa it is used for cleaning acid spills (battery etc) , baking, keep a box in refrigerator to keep air fresh , drink half a teasoon in a cup of hot water for instant relief from heartburn. Dirt cheap too !
thanks for the feedback, I tried it as you said though the recipe did not specifically require lemon juice, the cup cakes came out very well. thank once again. looking forward to seeing more baking articles on your site
thanks for the info. a quick question, when using baking soda do you add the lemon juice along side when mixing or after some few minutes.
Hi, if you are using a recipe that calls for both baking soda and lemon juice, I would mix in the baking soda first. Only add the lemon juice right before you are going to put the batter in the oven.
Thank you for the crisp & clear difference between them. This article is really helpful
Thanks for this important clarification.The baking powder available to me contains Sodium bicarbonate and Disodium diphosphate (instead of Sodium bicarbonate and Potassium bitartrate).Is it OK to use this baking powder?
Hello Elishai, I don’t know.
I used the baking powder in this recipe and it was good, unlike the first trial with baking soda:http://www.brigitte.de/rezepte/zitronenkuchen-10550374.htmlKeeping baking soda only in order to avoid confusion proved to be wrong.From my personal experience, one should adhere to the original recipe and avoid baking powder – baking soda conversions.
Hi. Baking soda is also named..Bicarbonate of Soda. So I guess what you have is baking soda and not baking powder.
Yes, your’s has baking soda and a different powder acid. The article mentioned baking soda and cream of tartar. It’s ok.
Thanks alot for the good info. My son ‘s assignment is to bring baking soda but I bought baking powder instead, i never thought they’re totally diffent.
Thanks a lot! very informative n useful detail given.
This description was very crisp. Thank you for such a lovely explanation!!!
I didn’t know baking soda is another name as bicarbinate Soda! Is it an American term? Sam
No, it’s the same all over. That is just the official scientific name for it.
It’s not. It’s either sodium bicarbonate, or baking soda. And potassium bitartrate, or cream of tartar, an acid to the base (baking soda).Keep in mind, often recipes have baking soda in for not only leavening but to promote browning using the Maillard reaction (pronounced My•yar) So the extra acid in baking powder may hinder the intended chemical reaction.
It helped a lot
My friend ask me if she can also use baking powder as alternative for whitening her teeth…thanks
I’ve never heard of using baking powder that way, but you can easily use baking soda as a toothpaste. It will help whiten the teeth. Just go gentle because it’s mildly abrasive. So don’t overdo it.
Which leavening agent would be better for something that you mix in advance and cook a small portion at a time over the day? I’m guessing baking powder because it works twice, once when added to the wet ingredients and again when heated. Correct?
Hi Karamella, good question. I’m thinking neither would be ideal. But I do know recipes that call for baking powder and an overnight rest before baking.
This person totally lifted (plagiarized) some of the sentences you have in this article to her blog post. sallysbakingaddiction.com/2015/06/11/baking-powder-vs-baking-soda/
Never realised baking powder can go off!! All is explained about my butterscotch brownies….
thank you so much for the explanation, that’s what i have been looking for
Clearest and most direct explanation I’ve ever read! Thank You!
My cakes weren’t fluffing up. I couldn’t make out where was I going wrong. Thanks for the immense help Elise.A very well put up article.RegardsHeli :)
Really this is very helpful
Would it be wise to add baking soda to tomatoe sauce to reduce the acid?
You can do that if you must. I usually just add a little bit of sugar to tomato sauce if I need to balance the acid. Adding baking soda can sometimes give things a metallic taste.
Thank you :-)
Great site! I have an old lady who told me that her banana cake recipe was better than mine. So I took her recipe and tried it. She had self raising flour (which contains baking powder) and additional baking soda. There is no acidic ingredient in the recipe to react with the baking soda. So why don’t we just take out the baking soda and add additional baking powder? In this recipe what is the point of having baking soda?110g butter180g sugar2 eggs250g ripe small Bali bananas mashed with fork250g flour7g baking powder3g salt2g bicarb soda125g milkCinnamon and castor sugar for dusting on top (before baking)Thanks for your opinion.Luke
Hi Luke, if you heat baking soda, it will produce leavening on its own, without having to combine with an acid. To test this, put some baking soda in a bowl. Pour boiling water over it. It should foam up.
Hi Luke. I see the recipe asks for 2g bicarb soda. Baking soda is called Bicarbonate of Soda.
Finally I see an article about baking soda that’s not about cleaning but on its actual and proper use! Anyhoo, I’ll choose soda over power 10 out of 10 times, it works much better for me.
Thanks for the info. I’ve saved it for future reference when baking. But I thought one of them, soda or powder can’t recall which, also required the addition of some salt if substituting. Please advise.
I honestly thought that they were the same..I even could have used baking powder for an experiment I was to do in school instead of baking soda..Thank you for the info.
so which of the two is used as a facial mask to exfoliate the skin?
Never heard of using either one for that, but I’m guessing it would be baking soda. Which by the way I wouldn’t at all recommend! Baking soda is alkaline and can strip the protective acidic layer from the top of your skin. I would never use it or baking powder on my skin.
why baking soda can be bought at cheap rate while we cant buy a baking powder at same
Is bicarbonate of soda and baking soda the same thing?
Hi, I have a question which I’m hoping you can help me with :) I have a recipe which calls for 1tsp baking soda and 1tsp vinegar, but I only have baking powder in my cupboard, I know its fine, as I only bought it a month ago, and understand I’ll need 2-3 times more powder than soda, but my question is – do I still need the vinegar? It’s an egg-free and dairy-free recipe, so I’d assumed the vinegar was a replacement with those, but now I’m not sure! Thanks in advance if you can help :) R
Hi Rose, hard to tell without actually attempting the recipe. Depending on what it is you are baking a splash of vinegar can improve the taste. Do make sure to test your baking powder though, to make sure it’s still good, before using, especially if it’s the only leavening.
Elise writes: no idea why it is called “cream”
When you purify tartar through recrystalization, the layer that ends up at the top is potassium bitartrate. This chemical is called “cream of tartar” as a reference to the fact that cream is what floats to the top of non-homogenized milk. :-)
Loved the article. Thank you!
Mystery solved, thank you Joshua!
Thank you for the article. I like knowing the science behind the process. Like in brewing, understanding the chemistry can make you a better baker. Now I can attempt more airy/crispy waffles.
Thank you so much for the difference between baking soda and baking powder. You made the explanation very clear.
A very informative and concise article. Thank you for finally clearing things for the amateur baker in me !
I have tartaric acid but don’t really know what it is used for – for now I put a pinch when making syrup (treacle)?
I have two copies of the same old recipe that has been used in our family for years. Someone must have recopied it incorrectly at some time. One says baking powder and the other says soda. How do I know which should really be used for best results?
Hi Nan, I think the only way you can tell is to test the recipe both ways.
This info is very helpful! I’m in 6th and doing a project on muffins.
Thank you so much! I’m in 8th grade and I used this information to help me with my science project last year (when I was in 7th grade) and my grade was a 98%. I’m using it again this year for kind of part 2 of my experiment . thanks so much! :)
That’s great Jenny!
Thank you for these useful information.
What a great refresher! Also, I never knew that this is why my baked goods sometimes tasted metallic, lightbulb moment!
Thank you so much for this!
I use far more baking powder than baking soda (pancakes, muffins, etc.) and have had a VERY hard time finding it in the stores lately (someone said it’s a “seasonal” item only now in many stores). I rarely use cream of tartar but now I know that I can use that with the baking soda to make baking powder if I need to! I knew they were related but never knew how before!
Thanks so much,Lea
How many years have I wondered about this topic??? I mean, if you follow directions exactly, you don’t need to know the difference, but there’s a part of me that has always WANTED to know. Excellent explanation. Thanks Elise!
@Joelle, try using citric acid or “lemon salts” instead of cream of tartar. You can also substitute yoghurt for any milk in the recipe.
Thank you Nicole for the tip. However, I will probably use plain old freshly squeezed lemon juice, because of the potentially hidden sulfites in any store bought product. (My husband’s allergies make cooking very tricky!)
(This is an update on my last comment). I have indeed been using fresh lemon juice to activate the baking soda in all my recipes since July, and it works very well, with a à added bonus: it seems that in doing so, the strong taste of the soda completely disappears.
Again, thank you Elise and Nicole.
Thank you. This is really helpful, and interesting, too.
Thank you very much for the tip. I can’t use baking powder because of the cream of tartar (my husband reacts to it as it is usually made using sulfites) and had been substituting with baking soda. But I often got unhappy results ( taste too strong, for one). Now I will know.
Thank you, I’ve wondered about this too, but I always thought they were two completely different things. About 40 years ago I was making cookies and was short on flour so I substituted some corn starch, it was white and powdery and was made from food. You know, wheat, corn, they’re both grains? Yup, I ended up with hockey pucks you could break your teeth on. I’ve never done any substitutions in cooking since.
Grandiosas recomendaciones que nos has dado a conocer hoy ,aparte de sus funciones que yo ya sabia que es lo maximo para la digestión junto una cucharadita en seco te la tomas on un vaso de agua que ya le exprimiste el jugo de medio limón y nunca bas a tener problemas con tu estomago y digestión, saludos
Thank you for this article – very helpful.
When making baking powder at home, can one use extra baking soda (e.g., use equal parts baking soda and cream of tartar) with the excess soda acting as a leavening agent only when it is heated and not immediately when wetted? If yes, how would one “fix” any residual metallic taste?
If not, is there another way to recreate the “double acting” feature at home?
Very good information about how to make our own baking powder – especially since I don’t like using any that has aluminum added to it.
Wow, today I learn a lot thanks to you, Elise. I’d always thought that baking soda and baking powder are different but don’t know what’s the actual difference. Really informative. Thanks.
Today I learnt a few things I should have researched before now. I often wondered why you have to use baking soda as I find the taste is not to my liking. the same with baking powder, I did not know it was a combination using some baking soda in the mix.Thanks very much for sharing I’m glad I dropped by from facebook.Mike
Thanks good information.
Thank you Elise. Very interesting!! I heard that baking soda also is a meat tenderizer, Is it true?
Hi Weng, that’s new to me. It wouldn’t surprise me though. Baking soda is slightly caustic, so perhaps it could break down muscle fiber if left on long enough. You would want to wash it off before cooking. My mother used to put a paste of baking soda and water on our mosquito bite when we were kids to help stop the itching. It worked okay, but the thing that really worked? Meat tenderizer. Best thing for mosquito bites.
The information on how to make your own baking powder is very helpful, since I use it so rarely that I’m sure it’s gone bad on me and I didn’t realize it. Now all I have to do is remember how to make it when I need it!
Thanks for this informative piece – I think we have all been struck by this dilemma before. Baking demands a greater precision than many other kinds of cooking, but when you get it just right, it is extra satisfying. (Looking forward to having a proper oven after three years of living in a small oven-less Japanese apartment!) best,D
Thank you so much for sorting out this dilemma that has been plaguing me for years.
So excited when I saw this. I’m from South Africa and always got confused when following international recipe sites especially when it calls for baking soda. Here in SA we have bicarbonate of soda and baking powder, and never knew which one to use when the recipe called for baking soda.
Oh yes same as in Australia. Never knew what baking soda was, I guessed it was bicarb but wasn’t really sure what was the difference.
This is very interesting thanks Elise. I always thought there is a difference between baking powder and baking soda :). This is very helpful. I follow you and visit your site most of the time and tried your recipes and it is always a success!
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