Baking powder and baking soda, what''s the difference?

Baking powder and baking soda are two ingredients that have a very similar function. Both help the dough to rise during baking. Yet they are chemically different.

What is baking soda?

It is baking soda or sodium bicarbonate. Firstly, baking soda is a BASIC. Let''s imagine a science experiment. Mix baking soda with vinegar and watch the bubbles burst. When we mix baking soda, which in our case is the base, with vinegar, in our case the acidic ingredient, a chemical reaction occurs. The product of this reaction will be carbon dioxide. Exactly the same reaction happens in the preparation of biscuits, cakes or even bread. If a recipe calls for baking soda, again: in our case a base, the recipe usually also calls for some type of acid. This can be ingredients such as buttermilk, brown sugar, yoghurt, lemon juice, vinegar, cream of tartar, molasses, applesauce, BAM cocoa powder or honey. This acid is a mandatory ingredient in the recipe, otherwise the reaction with the baking soda will not be successful. But, be careful. Baking soda has a 3-4x stronger effect than baking powder. Increasing the amount of baking soda in a recipe does not mean that the dough will rise nicely. A little more will do the opposite. Baking soda will leave quite a strong taste in the dough, which is not what we want. If we increase the amount of baking soda, we also need to increase the amount of acid.Golden rule: 1/4 teaspoon of baking soda goes perfectly well with 120 g of flour.

What is baking powder?

Baking powder contains baking soda. It is a mixture of baking soda, cream of tartar (dry acid) and, in some cases, cornstarch. Today, most baking powders work in two ways. This means that the first rise occurs when the baking powder gets wet - for example, when dry and wet ingredients are combined in a recipe. The second leavening occurs when the baking powder is heated. Since baking powder already contains an acid to neutralise the baking soda, it is most often used when a recipe does not call for an additional acidic ingredient. The golden rule: one teaspoon of baking powder goes perfectly well with 120 g of flour.

How do we check if baking powder and baking soda are still good?

If baking powder or baking soda is stored in containers other than the original packaging, it will naturally lose its use-by date. Here are two tricks to check if baking soda or baking powder is still good for use.

• How do we check if baking powder is still usable?

To test baking powder, pour 3 tablespoons of warm water into a small bowl. Add 1/2 teaspoon of baking powder. Stir gently. If the use-by date for the baking powder is still good, the mixture should fizz moderately. If there is no reaction, the baking powder no longer has a good shelf life.

• How do we check if the baking soda is still good?

To test baking soda, pour three tablespoons of white distilled vinegar into a small bowl. Add 1/2 teaspoon of baking soda. Stir gently. The mixture should bubble quickly if the soda is fresh. If there is no reaction, the baking soda will no longer be OK.