When it comes to baking, recipes usually call for baking soda or baking powder. Both add texture to baked goods which begs the question—can you use them interchangeably? While they’re both leaveners and they look similar, they work in different ways, which means they can’t be used as substitutions for the other. Here are the differences between baking soda and baking powder and when to use one over the other.
Baking Powder
Baking powder is baking soda mixed with a dry acid. When it comes in contact with liquid it released carbon dioxide bubbles, causing baked goods to rise. Most baking soda you buy at the store is “double-acting”, meaning it’s activated when it comes in contact with liquid and when it’s heated.
Baking Soda
Baking soda doesn’t have any acid, so it needs something acidic to activate it. This could be buttermilk, lemon juice, or vinegar. It’s also much stronger than baking powder, so you don’t need as much of it.
Why Do Some Recipes Use Both?
Recipes that call for both usually have acid in the recipe to activate the baking soda, but not enough to give the dish volume. Too much baking soda alone can make food taste soapy or metallic, so mixing them adds the perfect balance.
