How are bakikng soda and baking powder different?

Baking soda and baking powder are both leavening agents, meaning they help baked goods rise. But they have some key differences:

Baking Soda (Sodium Bicarbonate)

* Needs an acid: Baking soda is an alkaline compound. To activate its leavening properties, it needs an acidic ingredient. This could be buttermilk, lemon juice, vinegar, yogurt, brown sugar, or even cocoa powder.

* Reacts quickly: When baking soda reacts with an acid, it releases carbon dioxide gas, which creates bubbles and makes the dough rise. This reaction happens quickly, so you need to mix the batter or dough immediately after adding baking soda.

* Stronger: Baking soda is a stronger leavening agent than baking powder. You usually need less of it to achieve the same amount of rise.

Baking Powder

* Contains acid: Baking powder already contains an acid (usually cream of tartar) and a dry acid (like monocalcium phosphate). It also contains a drying agent like cornstarch.

* Reacts with moisture: Baking powder reacts with moisture to release carbon dioxide gas.

* Double-acting: Most baking powders are double-acting. This means they release some carbon dioxide when mixed with liquid, and the rest is released when the batter is heated in the oven.

* Milder: Baking powder is a milder leavening agent than baking soda. It produces a more even rise and is less prone to creating a bitter taste.

Here's a quick summary:

| Feature | Baking Soda | Baking Powder |

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

| Ingredients | Sodium bicarbonate | Sodium bicarbonate, acid, drying agent |

| Activation | Needs an acid | Reacts with moisture |

| Reaction speed | Reacts quickly | Double-acting (slow and fast reactions) |

| Strength | Stronger | Milder |

When to use what:

* Baking soda: Use baking soda in recipes that contain acidic ingredients like buttermilk, brown sugar, or cocoa powder.

* Baking powder: Use baking powder in recipes that don't contain enough acidic ingredients. It is also a good choice for recipes where you want a more even rise.

Important Note: You can't substitute baking powder for baking soda or vice versa without adjusting the recipe.