Buzz
Baking soda and baking powder may appear identical, have the same scent, and even sound alike, but trust us: they're far from being the same.
Is it possible to swap baking soda for baking powder or the other way around? Sort of. To make the switch successfully, you need a good grasp of the chemical reactions each ingredient produces, as well as some extra ingredients to complement the change. In simpler terms, it’s doable, but not recommended for beginners. It’s best to keep both in your kitchen.
BAKING SODA
Baking soda, also referred to as bicarbonate of soda, is a chemical compound composed of small white crystals. If you recall from chemistry class, baking soda is basic (the opposite of acidic, not to be confused with anything else). When it comes into contact with acids like those in vinegar, lemon juice, yogurt, or buttermilk, it starts to foam up immediately, producing carbon dioxide bubbles. These bubbles help provide lift, or leavening, to baked goods. Additionally, the gritty texture of baking soda makes it an incredibly versatile cleaning agent.
Ideal for: Science fair projects, decorating Easter eggs, getting rid of fridge odors, scrubbin' toothpaste, household cleaning, pancakes, and muffins
Not suitable for: Recipes that lack acidic ingredients
Be careful of: Using too much. Overdoing the baking soda could lead to a dramatic volcanic eruption or leave your baked goods with a metallic aftertaste.
When to discard: After three months, or when half a teaspoon stirred into vinegar fails to create bubbles.
BAKING POWDER
Baking powder is baking soda elevated. It’s a mixture of baking soda and two acids: monocalcium phosphate and either sodium acid pyrophosphate or sodium aluminum sulfate. These acids remain inactive in the powder until two things occur: First, the powder is combined with a wet ingredient, triggering a reaction between the monocalcium phosphate and the baking soda. Then, when the batter or mixture is heated in the oven, the heat causes a second reaction between the other acid and baking soda. This two-phase leavening process is why baking powder is often called double-acting.
Ideal for: Countless types of baked goods. It’s commonly used alongside baking soda.
Not suitable for: Much else
Be cautious of: Substituting it with baking soda
When to discard: After three months, or if half a teaspoon mixed into warm water fails to produce fizz.
