difference between baking soda and baking powder

Difference between baking soda and baking powder

While growing up my mother use to bake us a cake in a cooker since the time I remember. She learnt baking from our neighbor aunty and I still remember while learning she made cake straight 8 days in a row.

We still have that beat up aluminium cooker in which she baked. It literally changed its shape.
If I recall correctly there were many good bad and ugly cakes that we tasted in those 8 days.

I also remember by the end of 6 day we were out of baking powder and for some reason she though it would be ok to add baking soda or meetha soda to it because the action we need is the same right? No absolutely wrong!

The cake turned out so bitter that we could not put it in mouth. It was spongy like mother wanted but taste wise I could give negative marking if I could.

That time she though that we cannot substitute baking soda and baking powder and she stuck with the recipe she tried and tested till date.

Latter on when I studied Hotel Management during one of the culinary class / baking class our teacher explained what is baking soda and baking powder and how we can substitute it with each other.

In this article I will be taking everything about baking powder and baking soda the similarities and differences, science behind it and how we can substitute it.

What is baking soda and baking powder?

Baking soda and baking powder both are leavening agents meaning they leave the dough rised up giving that spongy feeling we want in our cakes, pastries and doklas.

So now lets see what each agent is

What is baking soda or meetha soda

Chemical composition

Baking soda ir meetha is also known as sodium bicarbonate which is a white crystalline powder.

Acidity

Baking soda is alkaline in nature which means with pH 8 on a scale where we measure acidity or alkalinity from 0 – 14.

Activation

Baking soda is usually active in presence of a acid like lemon or cream of tartar. I needs liquid to activate.

That is the reason our eno (brand name) is usually lemon flavoured. In dry form it is powder but as soon as you add water the carbon dioxide gives bubbles and rises forming a froth.

Lemon, vinegar, yoghurt/curd, buttermilk are the usual acids that are added to the product to activate baking soda.

What is baking powder

Chemical composition

Baking powder is a mixture of sodium bicarbonate, cream of tartar and a starch for stability. It is available in white powder form.

Acidity

It can be acidic as well as neutral depending on single acting or double acting agent it is used as. Once it activates when water is added and second time when heat is added.

Activation

It has its own acid so just moisture and heat will do the trick.

We can find Baking powder in super markets as a proprietary product in the baking section. It sells by brand name where as baking soda can be found in local groceries shop without any brand.

Science behind Baking soda and Baking powder how they help products rise.

Activation of Baking Soda

Baking Soda is activated by introduction of acid, moisture and heat.

E.g. when you make doklas you mix the batter of besan in curd / yoghurt. Curd is lactic acid and add water to make a fine batter. When you add baking soda to this batter it starts to rise up. You quickly put it to steam and make nice spongy dokla.

Leavening powder

It acts quickly in the batter giving instant rise to the batter.

This kind of leaving agent is best used for batter type products like dosa, idli, doklas etc

Activation of Baking powder

There are two types of Baking powder 1) Single acting 2) Double acting

Single acting baking powder acts immediately when mixed in the batter or dough. The CO2 gas is released once the moisture is added to the ingredients

Double acting baking powder acts in 2 stages first when the moisture is added I.e. CO2 gas is released once moisture is added to the ingredients and second time when heat is applied to the batter.

In baking this quality is much appreciated like in cakes and cookies

Chemical reactions in Baking Soda and Baking Powder

Baking Soda

Baking soda reacts to acid that is added in the batter which produce carbon dioxide, water and salt. The CO2 gets trapped in the dough / batter and rises the batter / dough giving it the desired sponginess.

PH balance

Baking soda maintains the pH of the batter affecting the texture, colour of the final dish.

Baking Powder

The double acting powder first reacts to the liquid added to the batter and then to the heat applied.
The acid base reaction produces CO2 gas which gets traped in the batter giving the batter required rise.

Balance of the ingredients

The combination of acid and base in the powder is carefully balanced to ensure proper leavening without imparting unwanted flavour to the dish.

When should you use baking soda?

Baking Soda is recommended to be used in recipes where you are already using a acid as part of the recipe.

Example – buttermilk cakes, dokla, dosa, idli, buttermilk cookies.

When should you use baking powder?

Baking powder is used when there is no acidic ingredient used in the recipe.

Example – Most cakes, cookies, instant breads etc

Frequently Asked Questions