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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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"Thomas" > wrote in message
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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.
Print | Citation & Date | Reprint

---

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.

On Saturday, December 28, 2019 at 8:02:09 PM UTC-6, Julie Bove wrote:
> "Thomas" > wrote in message
> ...
>
> Search
> Lifestyle
> Food
> Crafts
> Weddings
> Family
> Style
> Advertisement
>
>
> 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.
> Print | Citation & Date | Reprint
>
> ---
>
> 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.

I was helping make a batch of chocolate chip cookies with the young daughter of a friend of mine 15 or more years ago and she accidentally put way to much salt in, and we went ahead and baked them off, and we found out why not to put too much salt in!

John Kuthe...

On Saturday, December 28, 2019 at 1:50:00 PM UTC-5, Thomas wrote:
> Search
> Lifestyle
> Food
> Crafts
> Weddings
> Family
> Style
> Advertisement
>
>
> 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 crea


I take 1/4 tsp of baking sodas for health reasons.

On Sunday, December 29, 2019 at 6:07:23 PM UTC-5, wrote:
> On Saturday, December 28, 2019 at 1:50:00 PM UTC-5, Thomas wrote:
> > Search
> > Lifestyle
> > Food
> > Crafts
> > Weddings
> > Family
> > Style
> > Advertisement
> >
> >
> > 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 crea
>
>
> I take 1/4 tsp of baking sodas for health reasons.

Because there's something wrong with your blood and it cannot maintain
its pH balance the way everybody else's does?

Cindy Hamilton

Cindy Hamilton wrote:
>
> colt wrote:
> > I take 1/4 tsp of baking sodas for health reasons.
>
> Because there's something wrong with your blood and it cannot maintain
> its pH balance the way everybody else's does?

There ya go again. "the way everybody else's does?"
What's your definition of a "normal" person?

This is a fairly reliable source of info.
https://www.webmd.com/a-to-z-guides/baking-soda-do-dont

Funny there is their list of 3 "Don'ts"
I've never heard of those 3 uses.

Also not mentioned was use in food recipes. Oh well.

I use it for a rare bout of indigestion.
Mixed with water it works within a few minutes.
Quicker than TUMS(tm).

On Monday, December 30, 2019 at 8:07:47 AM UTC-5, Gary wrote:
> Cindy Hamilton wrote:
> >
> > colt wrote:
> > > I take 1/4 tsp of baking sodas for health reasons.
> >
> > Because there's something wrong with your blood and it cannot maintain
> > its pH balance the way everybody else's does?
>
> There ya go again. "the way everybody else's does?"
> What's your definition of a "normal" person?
>
> This is a fairly reliable source of info.
> https://www.webmd.com/a-to-z-guides/baking-soda-do-dont
>
> Funny there is their list of 3 "Don'ts"
> I've never heard of those 3 uses.
>
> Also not mentioned was use in food recipes. Oh well.
>
> I use it for a rare bout of indigestion.
> Mixed with water it works within a few minutes.
> Quicker than TUMS(tm).

Normal. Functioning kidneys. No cancer.

Cindy Hamilton

On 12/30/2019 8:09 AM, Gary wrote:
>
> I use it for a rare bout of indigestion.
> Mixed with water it works within a few minutes.
> Quicker than TUMS(tm).
>
Yeah, using baking soda for indigestion is a very old method that
predates fizzy Alka-Seltzer tablets. I wouldn't be trying to compare it
to baking powder. Both are used in cooking/baking but not necessarily
in the same way.

Jill

On 12/30/2019 4:42 PM, jmcquown wrote:
> On 12/30/2019 8:09 AM, Gary wrote:
>>
>> I use it for a rare bout of indigestion.
>> Mixed with water it works within a few minutes.
>> Quicker than TUMS(tm).
>>
> Yeah, using baking soda for indigestion is a very old method that
> predates fizzy Alka-Seltzer tablets.Â* I wouldn't be trying to compare it
> to baking powder.Â* Both are used in cooking/baking but not necessarily
> in the same way.
>
> Jill

Just was something on TV about drug cost. There are now many dual
compounds at ridiculous prices. Some medications work better when taken
with another product.

They would take what is essentially a 40 cent Prilosec, add a few cents
of baking powder or soda and the new price is now $20 a pill.