Is baking soda and baking powder the same thing or are they completely different ?

Question

I am trying to make banana muffins and in the recipe it says baking soda and baking powder. are they the same or what`s happening ? thanks a lot of you answer my question :)

Answer 1

They are not the same. If you want your muffins to turn out the way the recipe intends, follow it exactly.

Answer 2

they are different...

They both create gas, which makes baked goods rise. Each contains sodium bicarbonate, an alkaline chemical that gives off carbon dioxide when mixed with an acid. Baking soda consists purely of sodium bicarbonate, so recipes using it must include an acidic ingredient like lemon juice, buttermilk, or brown sugar (the molasses in brown sugar is acidic) to activate it. Baking powder contains some baking soda, cornstarch to keep it from clumping, and one or more acidic salts, which act as the activating/neutralizing agents for the bicarbonate.

The two leavening agents work at different speeds. Baking soda produces gas immediately upon contact with liquid acid. Remember when you were a kid and you’d mix it with Coke to get a crazy foaming effect? So your dough or batter begins rising the minute you mix in the soda. Baking powder, on the other hand, creates a little gas when you first mix it in (that’s the baking soda working), and then more when the acidic salts have had a chance to fully dissolve, and yet a little more when your product is put in the oven.

That’s because the acidic salts most commonly used in baking powder need heat to work fully. The names of these salts are cream of tartar—also known as potassium bitartrate, a by-product of winemaking that has nothing to do with tartar sauce—and calcium aluminum phosphate. That’s why the vast majority of baking powders sold in grocery stores today are what’s known as double-acting: They’re rising once, then again.

So why use one over the other? Baking powders are often called for in recipes in which there is no acidic ingredient, as they contain their own acid component. And that built-in acid ensures that the soapy flavor of unneutralized bicarbonate will not be present in what you’re making. Baking soda is often called for in recipes in which color is an issue, says baking expert Shirley Corriher, author of the book Cookwise. Cookies that are more alkaline will brown better, says Corriher. Dark chocolate cakes will be darker the more alkaline they are.

But beware of confusing the two. If you use baking soda in a recipe that calls for baking powder, and there isn’t an acid among the ingredients, your product won’t rise. Even if there are acidic elements in your recipe, it may still not rise, because you made the batter too alkaline. (Eggs need the proper acidity to set, for instance.) If you switch out powder for soda, you may not get enough gas, because baking powder contains so much less bicarbonate per volume than soda.

Answer 3

Baking soda and baking powder have some similarities, but big differences:
1.- Both are chemical leavening agents that cause batters to rise when baked, but the two leavening agents work at different speeds.
2.- Both contain sodium bicarbonate. Baking powder, however, contains both sodium bicarbonate and cream of tartar. This means differences in both taste and results.
3.- When a recipe contains baking powder and baking soda, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening.
4.- Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse.
5.-Too much baking soda will result in a soapy taste with a coarse, open crumb. Baking soda has a somewhat bitter taste, which can be hard to mask.
6.- It is possible to substitute baking powder for baking soda, though one may need to add a larger amount of powder to get the same results and it may affect the taste (substitute 1 tsp baking soda for 4 tsp of baking powder), but you can't use baking soda when a recipe calls for baking powder.
7.- Baking powders are often called for in recipes in which there is no acidic ingredient, as they contain their own acid component. And that built-in acid ensures that the soapy flavor of unneutralized bicarbonate will not be present in what you’re making. Baking soda is often called for in recipes in which color is an issue, cookies recipe or where you use buttermilk.
8.- If you don't have baking powder, then you could do it yourself:, simply mix 2 parts of baking soda to one part each of cream of tartar and cornstarch

Answer 4

No, they are not the same thing. It is important when baking to follow the recipes exactly. If you are a little new to baking it will expand your understanding of the "science" of baking. Cooking often allows you to experiment and often you get pretty good result. With baking it is important to understand the formulas and the chemistry and physics of baking before you try experimenting on your own. Otherwise you will have disasters and not understand why.

Follow the recipe: use the prescribed amount of baking soda and baking powder.

Answer 5

Baking powder and baking soda both cause levening.
Both will make stuff poofy.
And both will work.
But in different ways:
Baking soda when added will instantly cause the stuff to rize when all the ingredients are added.
Baking powder will do the same thing BUT while you are cooking a second rise will take place in the heat.
If you buy double acting baking powder ,then you would get twice the rise in the baking phase. Confused yet?

Answer 6

Baking powder is baking soda plus cream of tartar. Baking soda is a base and cream of tartar is an acid, so when you get them wet they make bubbles, which is what makes your muffins rise. Most baking powder today is 'double acting' which means it makes some bubbles when it gets wet but makes more bubbles when it gets hot.

If you don't have baking powder, you can just use equal parts cream of tartar and baking soda.

If it asks for baking powder and also baking soda it's because there is some acidic ingredient, like buttermilk, that changes the acid/base balance, so you're adding more base (baking soda) to balance it again.

Answer 7

* baking soda is soda bicarbonate
* baking powder is often soda bicarbonate with cream of tartar plus some cornflour as a buffer.
* baking powder is added to plain flour to create Self Raising flour
* Some recipes call for both to create extra "lift"

Answer 8

They are very different. Baking soda is used like yeast, to make things rise...baking powder well I am not quite sure what it is used for.

EDIT- Here is a great link that explains it well.

http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm

Answer 9

Baking soda needs an acid to activate it. Baking powder just need a liquid to activate it.

Read this:
http://en.wikipedia.org/wiki/Baking_powder

Answer 10

completely different. you can make baking powder substitutes. look on recipes.com