Is baking powder the same as baking soda??

Question

Im making sugar cookies from a recipe i got off of the internet. but i didn't notice that baking powder was on there, and i only have baking soda.. can i use that? the cookiws are a suprise for my mom who just got out of surgery hystorectamin.. i don't know how you spell it, but it's were all the baby producing organs are taken out or something..

Answer 1

no
please dont substitute baking soda for baking powder. They have too totally different effects. And if they are used as a substitute for each other, the effect will not be so good.

Answer 2

Baking powder and baking soda are slightly different. Baking soda is an ingredient in baking powder, along with several other components. Usually, a baking powder is designed to contain all the needed components to create a leavening chemical reaction, only one of which is baking soda. So, if you want to substitute baking powder for baking soda, you may want to use slightly more than the recipe calls for to make sure that you still get the same amount of baking soda called for. However, this will also change the taste of your cookies somewhat. Swapping out sugar is not as big a deal, although brown sugar has a more complex flavour.

Answer 3

You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.

Answer 4

Baking Soda is pure Sodium Bicarbonate, also called Bicarbonate of Soda (NaHCO3). It is a white crystalline alkali which reacts by effervescing (fizzing) when it comes into contact with acids, thus producing gasses, namely carbon dioxide. Because of this chemical reaction, it is often used in fizzy drinks and antacid remedies and it's precisely this reaction which facilitates the rising action in baked goods.



Baking Powder is more complex. It is composite of Sodium Bicarbonate (baking soda), one or more acid salts such as Cream of Tartar (Tartaric Acid), Sodium Aluminium Sulphate, Calcium Acid Phosphate plus a drying agent such as cornflour and the exact mix determines whether it is "Single" or "Double" acting. The difference between baking soda, single and double acting baking powders, is when the chemical reactions actually take place, and is explained below. However, the rising principal is the same in that a chemical reaction produces carbon dioxide bubbles which expand through the cooking mixture.

When using baking soda, the mixture to which it is being added must contain some sort of acid, often in the form of honey, molasses, brown sugar, sour cream, yoghurt, cocoa, citrus juice or fruits. The chemical reaction takes place as soon as it is added to the acid ingredient in the mixing bowl. This means you have to work swiftly and get the mixture into the oven as soon as possible before the carbon dioxide starts to dissipate, which they will quite quickly. (Think back to those fizzy drinks once they've been poured into a glass - that initial burst of fizz soon dies down to a little murmur).



When using "Single Acting" baking powder, the chemical reaction, once again, takes place in the bowl at the mixing stage, with the catalyst being any liquid as opposed to an acid, so the same applies as to the speed at which you get the mixture into the oven. Remember, the acid is already present in the baking powder usually in the form of Cream of Tartar: it just needs to be triggered off by the addition of moisture (water, milk etc).

Answer 5

You can add half and half baking soda and cream of tartar and you will have baking powder. Be sure the cream of tartar is not out of date.

I have an anciet sugar cookie recipe that calls for eggs only as the levener perhaps you might use this one:

Special Characteristics: Dough may be frozen, Keep well, Fun to Make with Kids

Ingredients:

3 3/4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature, cut into tablespoon-sized pieces
1 1/2 cup sugar
1 1/2 teaspoon vanilla extract
3 large eggs

Colored sugars and regular sugar to decorate

Directions:
Whisk flour and salt together in a small bowl to aerate; set aside.

Place butter in bowl of mixer and beat with flat paddle on medium-high speed until creamy, about 2 minutes. Add sugar gradually and continue beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice; beat in vanilla extract. Add eggs one at a time, beating well after each addition, again scraping down the bowl once or twice.

Turn machine off, add about one-third of the flour, then turn machine onto low-speed. Gradually add remaining flour, mixing just until blended, scraping down bowl once or twice. Form into two very flat discs, wrap in plastic wrap and refrigerate at least 2 hours or until firm enough to roll. Dough may be refrigerated overnight. (You may freeze dough up to 1 month; defrost in refrigerator overnight before proceeding).

Preheat oven to 350 degrees. Line two cookie sheet pans with parchment paper.

Remove one disc from refrigerator and roll out to 1/4-inch thickness on floured surface; you may need to flour your rolling pin too. Cut out cookies with shapes of choice. Transfer cookies to prepared pans placing 2-inches apart. Decorate with colored sugars or regular sugar either in decorative patterns or free-form using photograph for inspiration.

Bake for about 10 minutes or until edges have just begun to turn light golden brown. Slide parchment onto racks to cool cookies completely. (Cookies may be stored at room temperature in an airtight container for up to 1 month).

Yield: 36, 3-inch cookies

Answer 6

No it is not. The properties of the rise will make a big difference in your cookies,

Answer 7

Yes

Answer 8

Check out this site: http://kitchensavvy.typepad.com/journal/2005/01/baking_soda_vs_.html

Answer 9

No.....2 totally different things!