The difference between Baking Powder and Baking Soda. When I started to bake, I never really understood why some recipes called for baking powder and others baking soda (or both). I hope this post helps clear that up for you too.. 🙂
So I´ve been taking some time off from the blog the last 2 weeks. I did keep up with Social Media (can one ever get away from that..ha!) and helping my clients with their social media accounts, but I needed some time off to clear my head and see where I see this blog going in the next year (next 5 years). Get perspective. Clarity. Vision.
Unfortunately most of my time was spent in bed with a very bad cough (argh!). BUT I´m back and wanted to share this informative post with you guys! 🙂 🙂
Surprisingly, a lot of people assume that baking powder and baking soda are the same. Both ingredients are added to a recipe to produce carbon dioxide. Carbon dioxide helps the baked goods rise in the oven. Well, they are definitely in for a very rude awakening and a total baking mess in the kitchen, if they assume that the baking powder and baking soda are alike. The difference might seem slight at first, but it is extremely important to note the difference.
Baking Soda
Baking soda contains only one ingredient, which is sodium bicarbonate. The sodium bicarbonate has a very distinct reaction, when it is combined with acidic ingredients. For example, yogurt or vinegar. The contact brings about this result; the contents start to bubble up in the oven and rise instantly. Consequently, recipes that call for baking soda should be baked immediately.
Baking Powder
Baking powder contains more than one ingredient. It contains sodium bicarbonate, cream of tartar, and starch. Baking powder is labeled single acting or double acting. Single acting baking powder added to a recipe reacts quickly to moisture in the air. Consequently, it must be baked quickly. Double acting has a slower reaction and is able to stand for a short period, before baking.
Baking Soda vs Baking Powder
Baking soda is bitter and contains sodium carbonate and is best for a recipe that includes acidic ingredients that tend to neutralize the bitter taste. For example, yogurt or buttermilk. Many cookie recipes use baking soda. Baking powder contains sodium carbonate and a base that does not have any effect on the taste. The product is best for recipes with ingredients that do not affect the taste like milk. Baking powder is best for cake recipes.
Some ideas of recipes where I used baking powder…
2. Pistachio White Chocolate Layer Cake
Some ideas of recipes where I used baking soda…
2. Banana Bread with Walnut Honey topping
The idea of these informative posts is to help you guys. Please leave comments if you´d like to see more of this kind of post?
Until next time guys!!
Johlene
xoxo
Julie says
I had no idea, is it really bad to confess I tend to use baking powder in baking and baking soda (or bicarb of soda as we call it here) for cleaning! Unless a recipe specifically calls for it anyway.
Thanks for the info, very useful.
Cynthia Rusincovitch says
What an amazing idea for a post! I know quite a few people who could benefit from this! Thanks for linking up with Delicious Dishes Recipe Party!
Johlene Orton says
Thank You Cynthia!! Xo
Crystal says
So good to know!! Your recipes look amazing! Hope to see you again at #HomeMattersParty
Johlene Orton says
Thanks Crystal!! 🙂
Ann says
This is great information, Jolene! I’ve always wondered but somehow fallen behind with research. Good to know now and something to keep in mind. thanks for sharing. Hope the coughs have gone by now. They are annoying!
Johlene Orton says
Thanks Ann!! The cough have finally gone and I feel sooo much better! 🙂
Nicole says
What a wonderful and informative post! My son accidentally added baking soda instead of baking powder in a recipe before, and lets just say it turned out pretty horrible. I’m glad to hear you are doing better, having to take a blogging break due to illness is never fun! Thanks for sharing your post on Inspire ME Monday. I hope you have a blessed week!!
Johlene Orton says
Yes sometimes we just need to take a break (from blogging) but that´s when we normally get sick… 🙂
Tell your son not to feel bad, when I started to bake, I did the exact same! 🙂
Laura @ Laura's Culinary Adventures says
This is really useful information!
Johlene Orton says
So happy to hear that Laura!! Thanks for stopping by 🙂
Cheyanne @ No Spoon Necessary says
Great post, Johlene! You went into way more detail than I remember from culinary school! 😉 All I remember is Baking Soda = Spreading and Baking Powder = Rising. But I only had one baking class since I majored in culinary arts. Thanks for sharing this, dear! Cheers! <3
Johlene Orton says
Haha love your analogy Cheyanne!! How awesome is it that you majored in culinary arts… so so cool!!Xo
David @ Spiced says
This is definitely super helpful, and I know I googled this more than once when I was first starting out on my baking adventures. Glad to see you are back up and at ’em, Johlene! And I think I’ve managed to catch that same cough as you…blech.
Johlene Orton says
Thank You David! You just caught me online – good timing 🙂 Have a great weekend with your fam (kisses for little Robbie)!! Xo