How to Choose Which Leavener to Use When Baking

Baking
Photo by Monika Grabkowska on Unsplash

Baking is much more than just a hobby or even an art – it’s actually a science, and choosing the right ingredients is crucial for creating the perfect texture and rise in your baked goods. That said, it can be challenging to know which ingredients are best, especially when it comes to leavening agents. The leavening agent we choose can mean the difference between cakes and cookies that are soft and fluffy or pastries that fall flat. Read on for our guide to choosing the right leavening agent for your recipe. 

When to Use Baking Soda

Baking soda is an alkaline substance that’s much stronger than baking powder.  Adding baking soda to recipes with acidic ingredients such as lemon juice, vinegar, or buttermilk, creates carbon dioxide bubbles that help the dough or batter to rise. 

When to Use Baking Powder

Baking powder is made from a combination of baking soda, cream of tartar, and cornstarch. The cream of tartar provides the necessary acid to create the chemical reaction that helps the dough to rise, so use it in recipes that don’t contain an added acidic ingredient. We also recommend using baking powder for recipes that require a longer baking time.

When to Use Both

A combination of both baking powder and baking soda is ideal for recipes that call for an acidic ingredient AND a long baking time. Baking soda reacts with the acidic ingredient, creating carbon dioxide bubbles, while the baking powder provides a secondary reaction, helping the dough or batter to rise even further.