Baking basics: baking powder vs baking soda

Baking sodomain authority và baking powder are both leavening agents, which are substances used to lớn help baked goods rise.

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Experienced & amateur bakers alike often confuse them due lớn their similar names và appearances.

This article explains the differences between baking sodomain authority và baking powder & how interchanging one for the other may affect your baked goods.

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Baking soda is a leavening agent used in baked goods lượt thích cakes, muffins, and cookies.

Formally known as sodium bicarbonate, it’s a Trắng crystalline powder that is naturally alkaline, or basic (1).

Baking soda becomes activated when it’s combined with both an acidic ingredient và a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise và become light và fluffy (1).

This is why recipes that include baking sodomain authority will also các mục an acidic ingredient, such as lemon juice or buttermilk (2, 3).


Baking soda, chemically known as sodium bicarbonate, is a baking ingredient that’s activated by a liquid and an acid to help with leavening, or rising.

What is baking powder?

Unlike baking soda, baking powder is a complete leavening agent, meaning it contains both the base (sodium bicarbonate) và acid needed for the hàng hóa khổng lồ rise.

Cornstarch is also typically found in baking powder. It’s added as a buffer khổng lồ prsự kiện the acid & base from activating during storage.

Similarly lớn how baking sodomain authority reacts with water và an acidic ingredient, the acid in baking powder reacts with sodium bicarbonate and releases carbon dioxide once it’s combined with a liquid (4).

Single- và double-acting baking powders are available, though single-acting varieties are typically only used by food manufacturers và not usually available for household use (5).

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When a recipe calls for baking powder, it’s most likely referring khổng lồ the double-acting kind.

This means the powder creates two separate reactions: initially, when combined with liquid at room temperature, và secondly, once the mixture is heated.

For many recipes, an extended reaction is favorable, so the leavening, or rising, doesn’t happen all at once.


Baking powder is a complete leavening agent, meaning it contains both sodium bicarbonate and an acidic ingredient. It’s available as a single- or double-acting agent, though double-acting powders are more widely used.

Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice.

Conversely, baking powder is typically used when the recipe doesn’t feature an acidic ingredient, as the powder already includes the acid needed lớn produce carbon dioxide.

Baked good mixtures can vary greatly in their acidity level. To produce a desirable baked good, you need to find the right balance between acid and base.

Some recipes may Hotline for both baking soda và baking powder.

Typically this is because the recipe contains an acid that needs to lớn be offmix by the baking soda but may not be enough to completely leaven the product.


Baking sodomain authority is used when the recipe includes acidic ingredients while baking powder can be used without additional acidic ingredients.

While it’s possible to interchange baking sodomain authority and baking powder in recipes, it’s not as straightforward as simply replacing one for the other.

Substituting baking powder for baking soda

Though substituting baking powder for baking soda isn’t widely recommended, you may be able to make it work in a pinch.

Swapping baking powder for baking soda won’t require additional ingredients.

However, baking soda is much stronger than baking powder. Thus, you likely need around 3 times as much powder as you would sodomain authority khổng lồ create the same rising ability.

Also, this substitution may cause your final hàng hóa lớn have a chemical or bitter taste.

Alternatively, you could try one of several other substitutes for baking soda.

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Substituting baking soda for baking powder

If your recipe calls for baking powder và all you have at h& is baking sodomain authority, you may be able to substitute, but you need to lớn include additional ingredients.

Because baking sodomain authority is lacking the acid that baking powder would normally add khổng lồ the recipe, you have sầu lớn make sure to add an acidic ingredient, such as cream of tartar, lớn activate the baking soda.

What’s more, baking soda has much stronger leavening power than baking powder.

As a rule of thumb, about 1 teaspoon of baking powder is equivalent lớn 1/4 teaspoon of baking sodomain authority.


While interchanging baking powder & baking sodomain authority in recipes isn’t as simple as a 1:1 substitution, it can work with certain modifications khổng lồ your recipe.

Chuyên mục: Giải trí