Do you know the difference between Baking Soda and Baking Powder? Check out the differences below and read when or if you can use either one you want.
1. BAKING SODA is sodium bicarbonate and requires an acid and a liquid such as cream of tartar, buttermilk or a citrus juice to become activated and help baked goods rise properly. BAKING POWDER includes sodium bicarbonate, as well as an acid. It only requires a liquid to become activated.
2. BAKING SODA is much stronger than baking powder. BAKING POWDER would need about 3 times as much baking soda to create the same rising ability.
3. SUBSTITUTING one for the other is possible with careful adjustments. While it's possible to interchange baking soda and baking powder in recipes, it's not as straightforward as simply replacing one for the other. About 1/4 tsp of baking soda is equivalent to 1 tsp of baking powder.
4. SOME RECIPES may call for both baking soda and baking powder. This is usually because the recipe contains an acid that needs to be offset by the baking soda but may not be enough to completely leaven the baked good.
5. BAKING POWDER in your cupboard is most likely the double acting kind. Double acting means the powder creates two separate reactions. First, when combined with a liquid at room temperature and second when heated.
Source: http://www.healthline.com
http://www.InDianesKitchen.com
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