Baking powder and baking soda are two ingredients that people often mix up. But they have different roles in baking. Let’s break down what makes them unique.

What They Are Made Of

• Baking Soda: This is simply sodium bicarbonate. To make it work, you need to add an acid (like vinegar, lemon juice, or buttermilk) and some water.

• Baking Powder: This contains sodium bicarbonate too, but it also has a dry acid (like cream of tartar) and often some starch to help keep it dry. There are two kinds of baking powder:

  • Single-acting: This type needs moisture to start working.
  • Double-acting: This one releases gas in two steps—first when it gets wet and then when it’s heated.

How They Work

• Making Baked Goods Rise: Both baking soda and baking powder help your baked treats become fluffy, but they do it differently:

  • Baking Soda: When it combines with an acid, it makes carbon dioxide gas. This gas helps the dough or batter to expand. For instance, when you use baking soda with yogurt, it makes pancakes nice and fluffy.

  • Baking Powder: It already has the acid mixed in, so it creates gas on its own. This is perfect for recipes that don’t have other acidic ingredients, like cakes or cookies.

When to Use Each

• Use baking soda if your recipe has acidic ingredients. If not, go with baking powder for a good rise.

Knowing the difference between these two can help your baked treats turn out light and airy!