What is the difference between bread soda and baking power?

Bread soda and baking powder are both leavening agents used in baking, but they work differently:

Bread Soda (Sodium Bicarbonate):

* Requires an acidic ingredient: Bread soda needs an acidic ingredient like buttermilk, lemon juice, or yogurt to react and produce carbon dioxide bubbles, which make the baked goods rise.

* Stronger leavening power: Bread soda is more potent than baking powder.

* Short shelf life: Bread soda can lose its potency over time, so it's best to use fresh ones.

Baking Powder:

* Contains both sodium bicarbonate and an acid: Baking powder is a combination of sodium bicarbonate, an acid (like cream of tartar), and a drying agent (like cornstarch). It reacts with moisture and heat to release carbon dioxide.

* Self-activating: Baking powder doesn't require an additional acidic ingredient.

* Longer shelf life: Baking powder has a longer shelf life than bread soda.

In summary:

* Use bread soda when you have a recipe with an acidic ingredient.

* Use baking powder when you don't have an acidic ingredient in your recipe or if you want a milder leavening power.

Here's a table that further summarizes the differences:

| Feature | Bread Soda | Baking Powder |

|---|---|---|

| Contains | Sodium bicarbonate | Sodium bicarbonate, acid, drying agent |

| Requires Acid | Yes | No |

| Leavening Power | Strong | Mild |

| Shelf Life | Short | Long |

Important Note: If you use both baking soda and baking powder in a recipe, make sure you are using the right amount for each. Using too much of either can lead to a bitter or unpleasant taste.