Baking Soda vs. Baking Powder—What's the Difference Between Them, Anyway?
You don't want to accidentally use the wrong one.
There are two items that most of us have in our pantries that can be easily confused for each other. Not only are their names similar, but they look almost the same as well. If you love to bake, knowing the difference between baking soda vs. baking powder, in recipes, is crucial. Although both are leavening agents, each ingredient has a specific purpose that is different from the other—and they are not interchangeable in the same ratio. However, there are ways to create a substitution that will work.
Besides baking uses, many of us use baking soda for cleaning as well. But the same is not true for baking powder—the chemical makeup is not the same. This is also why baking soda is good for relieving heartburn but you don't find the same result with baking powder.
We'll go over both baking soda and baking powder and explain what each is used for, as well as answer some frequently asked questions.
Related: Short on the Sweet Stuff or Trying to Cut Back? Here Are 11 Sugar Substitutes For Baking
What Is a Leavening Agent?
In baking, a leavening agent is what creates a gas that allows bread or other baked goods to rise. Both baking soda and baking powder are chemical leavening agents used in a variety of recipes.
Baking soda gets activated as a leavening agent when it is combined with acidic ingredients like lemon juice or buttermilk. Once combined, it is quick-acting, which is why it's used in quick bread recipes (unlike yeast, which takes a long time to activate). Because it is quick-acting though, you will want to get your batter into the oven as soon as you can after mixing so that your baked good doesn't fall flat.
Baking powder already contains an acidic substance. Therefore, it only needs to be moistened to begin reacting. It is also considered "double acting" since it begins to react as soon as the batter is moistened and then again when it begins to heat in the oven. That delayed reaction is what gives you the ability to let the batter stand for a longer period of time—offering more flexibility in baking. This makes baking powder preferred for certain recipes like pancakes.
Related: Wait, Is It a 'Cookie Sheet' or a 'Cooking Sheet'? You Might Be Calling It the Wrong Term
Baking Soda Vs. Baking Powder
The easiest way to think about baking soda vs. baking powder is to remember that baking soda is pure sodium bicarbonate and baking powder is a mixture (it contains baking soda plus an acid powder like cream of tartar and cornstarch).
Baking is somewhat like chemistry in that there are bases and acids that combine to create a reaction. Baking soda is a pure base whereas baking powder contains both a base and an acid. This is why it's important to use the right ingredient that is dependent on the rest of the ingredients in a recipe.
Another great way to think about the differences between baking soda and baking powder is to consider "soda spreads and powder puffs."
What Is Baking Soda Used For?
Generally, baking soda is used in recipes that contain an acidic ingredient. A good recipe example is this chocolate chip pumpkin bread.
Besides baking, baking soda is used for cleaning a large variety of items. It also whitens teeth and relieves heartburn (and even canker sores!).
What Is Baking Powder Used For?
Baking powder is used when there aren't any acidic ingredients in the recipe. It not only leavens, but also adds volume to a recipe.
A cookie recipe like the original Girl Scout cookies (or the best scone recipe) uses baking powder since there are no acidic ingredients.
One surprising use of baking powder is for browning and crisping skin on chicken. Because the baking powder is slightly acidic, it helps to break down the skin for a crispier result when frying.
Related: Out of Butter? No Problem! 18 Butter Substitutes To Refresh Your Recipe
Can Both Baking Soda and Baking Powder Be in the Same Recipe?
Yep! Although it would seem more simple to just use baking soda when you are using acidic ingredients and baking powder when you are not, it's not always that easy. After all, each recipe needs a perfect balance of acidity to reach the right flavor and texture. Therefore, many recipes need both ingredients to achieve the right results that wouldn't be obtained with just one of them.
Some good examples of baked goods that contain both baking powder and baking soda are sweet potato pound cake and sugar cookies.
Can One Be Substituted for the Other?
Because the alkaline balance in a recipe is so finicky, it can be tricky to try and create a substitute. That being said, it can be done and is easier when you need to make a substitution for baking powder. In that case, you just need to add an acidic ingredient plus baking soda to equal the balance of baking powder. Here are some common substitutions for baking powder.
Substitutes for One Teaspoon of Baking Powder:
Use baking soda and add the following options.
Cream of Tartar: 1/4 teaspoon baking soda plus 5/8 teaspoon cream of tartar.
Buttermilk or Plain Yogurt: 1/4 teaspoon baking soda plus 1/2 cup of buttermilk (you will need to decrease the amount of other liquids in the recipe by the amount of buttermilk or yogurt used).
White Vinegar: 1/4 teaspoon baking soda plus 1/2 teaspoon vinegar (you can use any type of vinegar, or even lemon juice, but white vinegar has the least distinctive flavor to prevent overpowering the recipe.
Substitute for Baking Soda
Creating a substitution for baking soda is harder to get right. You would need four times the amount of baking powder to get the same base as baking soda. This means you would also have that much more acid added to a recipe. It would take some experimenting to eliminate some of the acidic ingredients to get the right balance.
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