Even if you’ve only tried a few of my cleaning hacks or homemade cleaners, you probably already understand one important thing about me: I am a big fan of baking soda. You can use it to clean, scour, deodorize, freshen, and so much more. What’s not to love?
But what about baking soda’s cousin, baking powder? I use it in recipes as much as the next person, but aside from knowing it helps things rise, I didn’t know very much about baking powder at all!
If you’re a little unclear on the distinction between baking soda and baking powder, you’re not alone! I certainly was, so I decided to learn everything I could on the topic so I could demystify it for all our sakes! :-)
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By the end of this post, you’ll know the answers to everything you’ve ever wondered about baking soda versus baking powder, including:
- How they work in recipes
- Why some recipes call for both
- If you can substitute one for the other
- How to test for freshness
And more! So let’s get started, shall we?
Baking Soda Vs. Baking Powder: What’s The Difference?
Although baking soda and baking powder are both used as leavening agents in many recipes, they have a lot of important differences. We’ll start by talking about baking soda, since most of us are more familiar with it!
How Does Baking Soda Work?
As you know, baking soda (or sodium bicarbonate) produces a famously fizzy reaction when mixed with acidic vinegar. When baking soda is used in recipes, it’s this reaction that bakers are relying on to give their baked goods a light and fluffy texture.
That’s why recipes that call for baking soda often call for an acidic ingredient too, like lemon juice or buttermilk. When the baking soda and the acid meet in the mixing bowl, they start reacting immediately to lighten the dough or batter.
Note: If baking soda is the only rising agent in your recipe, time is of the essence! You’ll get a better rise the sooner you get it into the oven (or onto the griddle, or wherever you’re cooking it!)
How Does Baking Powder Work?
Baking powder makes things rise using the same reaction we just discussed, but it offers a shortcut by having the acidic element mixed right in. But “double-acting” baking powder actually reacts twice, making it much more useful than a simple two-for-one shortcut!
When you use double-acting baking powder in a recipe, the first reaction takes place when the ingredients meet in the mixing bowl. The second reaction relies on heat, producing a second rise once the mixture goes into the oven. Neat, right?
Why Do Some Recipes Call For Both?
When recipes call for both baking soda and baking powder, it’s usually for one of a few reasons. Firstly, it could be a “more is more” approach to maximize rising both in the bowl and in the oven.
Secondly, the recipe could call for baking soda simply because it enhances browning. Some recipes get most of their rise from baking powder, and rely on baking soda to produce an appealing golden-brown color.
Finally, the decision to use both might come down to flavor! Acidic ingredients like buttermilk provide a tangy flavor, but that flavor can get neutralized by baking soda. Adding more acid in the form of baking powder can help retain more of the buttermilk flavor in the finished product.
Can I Substitute Baking Powder For Baking Soda?
Now that you know about the difference between baking soda and baking powder and understand how they work in recipes, you can probably guess that they cannot be used interchangeably. If you’re in need of baking soda but have baking powder on hand, unfortunately it won’t do you much good!
On the other hand, if you stockpile baking soda like I do, you can use it to make a baking powder substitute! Use a mixture of 1 part baking soda and 2 parts cream of tartar to replace the amount of baking powder in your recipe. (For example, in a recipe that calls for 1 teaspoon of baking powder, you could replace it with 1/3 teaspoon of baking soda and 2/3 teaspoon of cream of tartar.)
Note: Keep in mind that this mixture will not keep. You can substitute baking soda and cream of tartar in for baking powder as needed, but don’t mix them ahead of time or the reaction won’t work properly!
BONUS: Test For Freshness!
Neither baking soda nor baking powder will last indefinitely on your shelf. But there are simple tests you can use to make sure both of them are still alive and kicking!
It’s worth taking the time to make sure these ingredients will produce the reaction you want before using them in a recipe. It could very well help you avoid a disappointing result! :-)
How To Test Baking Soda
Pour a bit of white vinegar into a small bowl, then add a small spoonful of baking soda. If the mixture bubbles up rapidly, the baking soda is still fresh enough to use. If the mixture doesn’t react, toss it out and replace it.
How To Test Baking Powder
Pour some warm water into a small bowl, then sprinkle a little baking powder into it. The powder should fizz up a bit when it hits the water, indicating that it’s still active. If it doesn’t fizz up, toss it out and replace it.
Which household products do you wish you knew more about?
Check the ingredients in the baking powder before you purchase it. Some brands contain aluminum. Skip those. It can really ruin the flavor with a very metallic taste.
Thank You Jillee! I so appreciate your practical information. I think your blog should be taught in schools. Home Economics comes to mind and let’s not forget Culinary Schools. I enjoy reading your column each morning and even though I have a Masters Degree and I am now 69 years old, I always learn something I wish I could have learned earlier in life. Thank You.
Cream Cheese! What are simple recipe s to make when I have extra cream cheese in the frig to use. I want sweet recipes :) Thanks!! Love from Alabama!
Anything with a cream cheese frosting! I also mix it with chicken. Brown sliced chicken, add drained can of mushrooms, then add 8 oz cream cheese to melt, add enough milk to make a sauce then sprinkle some dry mustard about 1/2 tsp to start, add more to taste if needed. Can also add dried onion and garlic powder for taste. Pour over cooked egg noodles. Yummy!
Thank you for the much needed info with baking season just around the corner!
When I had my Cafe my baking powder suddenly wouldn’t work, so we contacted the company. They told us that it only will work for 2 years. When asked why the date of expiration was not on it they said that they did not have to.. That means that you do not know when it was produced and how long it was on the shelves in the store. Since the I keep both my baking powder and soda in the freezer. I buy in bulk and just take out a small amount. Through all those years I have never had… Read more »
I purchased aClabber Girl Baking powder in this article and noticed that it was produced with GMO ingredients. Folks, it wasn’t pure baking soda.
it wasn’t pure baking powder. Sorry for the error!
A number of years ago, I saw something on a talk show about baking tips and they talked about keeping your Baking Powder in the freezer. I keep it in the freezer and it stays fresh for years. I write the date on the top with a sharpie and check it every once in a while and still fresh.
Girlllll I needed this, and I had no idea. Thank you!
I have heard one of these makes cookies crisper and the other softer but I can’t remember which does what.
I’m assuming from this info that soda makes them crispier.
Thank you for the article, this is gives you great insight. I knew what each did but didn’t realize they could deactivate and need to be tested for their freshness.