2007-10-31 12:09:59 · 7 answers · asked by Karen M 1 in Food & Drink ➔ Other - Food & Drink
Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.
Baking Soda
Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!
Baking Powder
Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch).
Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.
2007-10-31 12:13:12 · answer #1 · answered by fefe 3 · 2⤊ 0⤋
They are definetly two different things. Its all about the chemical reaction the reciepe is calling for.
Baking Soda is 100% Sodium Bicarbonate and has many other uses but for cooking it is used for baking.
Baking powder contains baking soda and usueally a starch and sometimes cream of tarter.
THey are about making bubbles or making something rise
2007-10-31 12:19:11 · answer #2 · answered by purplewaterhorse 3 · 0⤊ 0⤋
Baking powder makes baked goods rise up rather than spread, while baking soda does the opposite, which means that you should use baking powder in cakes and baking soda in cookies.
2007-10-31 12:15:45 · answer #3 · answered by Anonymous · 0⤊ 0⤋
They're both powders. You use baking soda alot in cookies. Baking powder is used in a lot of cake recipes, they make them rise.
2007-10-31 12:14:55 · answer #4 · answered by Ashtol 4 · 0⤊ 0⤋
Use baking soda when you have acid in your batter or dough and baking powder when you don't.
They are both baking soda. It's just that baking powder has cream of tartar (a dry acid) added to the mix so you really don't need extra acid in the batter/dough.
2007-10-31 12:17:55 · answer #5 · answered by Dave C 7 · 0⤊ 0⤋
baking soda is used for a shorter baked product such as cookies, while baking powder is for your baking that is in the oven longer, such as cakes...of course, some recipes call for both
2007-10-31 12:14:15 · answer #6 · answered by pissy_old_lady 7 · 0⤊ 0⤋
baking powder is in powdered form
baking soda is a liquid
baking soda can be used in school projects such as volcanoes
2007-10-31 12:12:56 · answer #7 · answered by fetal 4 · 0⤊ 2⤋