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HowStuffWorks Lifestyle Food Food Facts & Fun Food Science
What's the Difference Between Baking Soda and Baking Powder?

BY MELANIE RADZICKI MCMANUS DEC 26, 2019
baking soda and spoon
Although they're both fine white powders, baking soda and baking powder are
quite different (baking soda is pictured here). SKHOWARD/GETTY IMAGES
If you're in the mood to bake, the recipe you grab will almost certainly
call for baking powder or baking soda. That's because both ingredients are
leavening agents used to make your favorite baked goods light, fluffy and
moist. But while baking powder and baking soda are similar, they're
definitely not the same.

Baking soda is made from one ingredient €“ sodium bicarbonate. Sodium
bicarbonate is a base (alkaline) that's activated when it comes in contact
with an acid, such as buttermilk, yogurt, brown sugar or vinegar (usually
the acid is part of your recipe). When baking soda activates, it immediately
releases carbon dioxide bubbles that help your baked goods rise and become
light and fluffy.



On the other hand, baking powder is a combination of baking soda (sodium
bicarbonate) and two acids, often monocalcium phosphate and sodium aluminum
sulfate. These two additional ingredients work to extend the leavening
process. The monocalcium phosphate reacts to the sodium bicarbonate first,
when the baking powder is stirred into a wet batter or dough; then the
sodium aluminum sulfate reacts to the sodium bicarbonate when it's both
moist and hot (i.e., when your baked goods go into the oven).

This two-stage activation process €“ which gives baking powder the tag
"double-acting" €“ means you can delay baking the batter or dough up to 20
minutes without affecting its leavening power. Recipes using baking soda, on
the other hand, require immediate baking for the best results, since baking
soda reacts to an acid as soon as the two are mixed.

If you've only got baking soda on hand and need baking powder, no worries.
You can substitute baking soda for baking powder with two precautions.
First, you need enough acidity in the mixture to activate the baking soda. A
good rule is that you need 1 cup of buttermilk or 1 teaspoon of lemon juice
per 1/2 teaspoon baking soda for activation. Second, you must calculate the
proper amount of baking soda to use. Baking soda is four times stronger than
baking powder, so a recipe calling for 1 teaspoon of baking powder
translates to 1/4 teaspoon of baking soda.

If you happen to have cream of tartar at home, you can make your own baking
powder by combining it with baking soda. A 1/4 teaspoon of baking soda and
5/8 teaspoon of cream of tartar will be equal to 1 teaspoon of baking
powder.

While it's relatively easy to substitute baking soda for baking powder, the
opposite is not true. If a recipe calls for baking soda and all you have is
baking powder, it's best not to proceed, as baking powder is a combination
of several ingredients, so adding it may affect the texture or flavor of
your baked item. Also baking soda is stronger than baking powder so you'd
need about three or four spoons of baking powder (and a reduction in salt
and other acidic ingredients in the batter) to approximate the substitute.

One more caveat when using baking soda or baking powder: Measure carefully.
Too much baking soda can cause your baked goods to fall, while too much
baking powder can lend a bitter taste to your goodies. And too little of
either of these leavening agents can result in heavy goods without enough
rise.

NOW THAT'S INTERESTING
Baking powder first debuted in England in the late 1840s, a combination of
cream of tartar and baking soda. But cream of tartar was pricy, and
Americans had to import it from Europe. So in 1856 an American chemist
created modern baking powder, which substitutes monocalcium phosphate for
cream of tartar. By the close of the 19th century, the American baking
powder industry was worth millions.
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Some years ago, I got careless when making gluten free zuchinni muffins and
dumped in far too much baking powder. I intended to eyeball it and lost
control of the container. Never again. They rose up very high. The taste was
good but they had a weird, too airy texture. Almost like angel food cake.