How do tell baking soda and powder apart?

1. Appearance:

* Baking soda (sodium bicarbonate): Fine, white powder.

* Baking powder: Also a fine, white powder, but often has a slightly grainy texture.

2. Smell:

* Baking soda: Mild, slightly salty odor.

* Baking powder: May have a slightly sour or acidic smell due to the presence of an acid component.

3. Reactivity with Vinegar:

* Baking soda: Reacts vigorously with vinegar, creating fizzing and bubbles.

* Baking powder: May fizz slightly, but not as dramatically as baking soda.

4. Function in Baking:

* Baking soda: Requires an acidic ingredient (like buttermilk, lemon juice, or brown sugar) to activate and create leavening.

* Baking powder: Contains both baking soda and an acid (like cream of tartar), so it leavens on its own when mixed with liquid.

Important Note:

* If you're unsure, it's best to err on the side of caution and not use baking soda in place of baking powder, or vice versa. They function differently in recipes.

* Always check your recipe to see which ingredient is called for.

Let me know if you have any other baking questions!