They are both white powders whose roles are to help your baked goods rise. They are often in similar packaging, and although they look the same, and have similar end uses, they are very different. I’m talking about baking powder, and baking soda.
Trust me, I have tossed multiple batches of scones because I grabbed the wrong container. While they looked ok, albiet a little more bronzed than usual, the taste of two tablespoons of baking soda is not the same as the required two tablespoons of baking powder.
Baking soda, is a base mineral, which when combined with acids produces carbon dioxide, and in turn, bubbles. Remember those grade school volcanos, where you mixed baking soda and vinegar to create an eruption?
In baking, it is usually something a bit less overtly acidic, like brown sugar, yogurt, buttermilk, lemon, or even pumpkin, that creates the more subtle reaction. The acid also interacts with the gasses to counteract that bitter, almost metallic taste that my scones had. Things baked with soda are usually crisper and more browned that those made with powder.
Baking powder, on the other hand, consists of baking soda, cream of tarter ( or another dry acid), and cornstarch. Most commercial baking powders are double acting. This means that the leavening is activated the first time it comes in contact with liquid, and the second action is heat activated. This allows it to be used without other acidic ingredients, without the nasty aftertaste.
Recipes sometimes call for a mixture of both products. This is usually the case where you don’t want to neutralize all the acidic flavor, such as when making buttermilk pancakes, but don’t want the bitter soapy flavor that comes with it. The delicate balance between the two, create the rise, keep the tang, and reduce the bitterness.
Remember that both of these products have a shelf life. Be sure to check dates to insure that the leavener of choice still has the power to lift your baked goods. To tell if baking powder is still fresh, you can place a 1/2 teaspoon in a bowl and add 1/4 cup boiling water. If it bubbles up, it is still good. To check the freshness of baking soda, place a spoonful into a bowl, and add a little lemon juice, or vinegar. It should produce bubbles if it is active.
Also note,that batters relying on baking soda should be baked as soon as possible, where baking powder based batters and doughs can usually wait to be baked, as some of the “poof power” is heat activated.
Confused? We hope not, but just in case, the most important take aways here, are that these items are not interchangeable, and must be fresh to do their jobs. Oh, and if you are like me, to always look twice to make sure that you have the right cylander in your hand before you scoop!
Indigo jones 