This mixture gives the baking powder what’s called a double action. Remember how we said baking soda and baking powder are similar in appearance? That’s because baking powder is made WITH baking soda! Baking powder is a blend of sodium bicarbonate and usually powdered acids, such as cream of tartar. These reactions begin the moment you mix the ingredients together, so you want to move quickly when preparing a recipe with baking soda. This chemical reaction also allows the flavors of the acidic ingredients to mellow out and create enjoyable flavors. This carbon dioxide gas and bubbles create the leavening (rising) action needed during baking. So, when baking soda comes into contact with something acidic like lemon juice, buttermilk, or vinegar, it reacts by creating carbon dioxide bubbles. Sodium bicarbonate’s chemical makeup is basic, the opposite of acidic. It’s important to know the chemical makeup of baking soda because its those chemicals that do all the heavy lifting in our baking! You may remember talking about this stuff in science class. Its scientific name is sodium bicarbonate or NaHCO3. To understand how each of these leaveners is used in baking, we need to take a look at specific ingredients and how they behave during the baking process. Knowing those differences between the two will help you find success in baking a light and fluffy cake or creating that perfectly-risen loaf of bread. After all, they both have something to do with baking! It’s right in their names.īut, as similar as these two ingredients may appear, they have different functions in the kitchen. Baking powder and baking soda - you see these two staples on the store shelves or even in your pantry and maybe wonder: what the heck is the difference? They both look almost the same and they almost sound identical.
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