What is the difference between baking soda and baking powder? I saw a commercial telling me that I could learn the difference if I paid to get the Discovery + network. I decided to just figure it out.
Baking soda is a leavening agent (used in doughs and batters that cause a foaming action that lightens and softens the mixture) also known as Sodium Bicarbonate. It becomes activated when combined with an acidic ingredient and a liquid.
When this happens, carbon dioxide is produced allowing the baked good to rise and become light and fluffy. Liquids can include things like buttermilk, yogurt, chocolate, lemon juice or honey.
Baking powder contains Sodium Bicarbonate, but also the acidifying agent (cream or tarter) and a drying agent, usually starch. Available in single or double acting powder, single must be baked immediately where he double, while releasing some gas at room temperature, will release the majority when you start the baking process.
Baking powder is used in recipes that don’t have an acidic ingredient. You can make your own baking powder by combining two parts cream of tarter with one part baking soda. Baking soda is usually used in cookies while baking powder in biscuits and cakes.