Baking Soda Vs Baking Powder

Baking powder and baking soda are key ingredients in so many classic recipes! Baking soda is a must when baking cookies. Sometimes I use both, like in our favorite copycat Crumbl cookie recipe. And I couldn’t make my homemade pancake mix without the help of baking powder because it makes them SO fluffy!

Baking Soda vs Baking Powder

Baking soda and baking powder are both chemical leavening agents. The ingredient in a recipe makes dough or batter rise through a chemical reaction. However, they are NOT the same! They have notable differences, so let’s compare baking soda vs baking powder and break it down!

What is Baking Soda?

Baking soda is powerful! It is 3 times stronger than baking powder! In the world of science, baking soda is known as a base. It will create a reaction when it comes in contact with an acid. This also translates into the world of baking! This reaction produces a carbon dioxide gas, and the bubbles from this reaction give a light texture in baked goods. Recipes that use baking soda will also call for some type of acid to create this chemical reaction.

Acids That React With Baking Soda

We’re all familiar with the reaction of baking soda and vinegar but many ingredients react in recipes to create carbon dioxide. Here is a list of acid ingredients commonly used in baking:

Vinegar Citrus Juices Buttermilk Sour Cream or Yogurt Cocoa Powder (Not Dutch Process) Brown sugar Cream of Tartar Molasses or Honey

Irish Soda Bread is a bread recipe that relies on the reaction of buttermilk and baking soda to rise. My fun Wacky Cake is another example of this reaction. The baking soda and vinegar in the recipe give this cake the fluffiest texture and it’s SO yummy!

What is Baking Powder?

Baking powder actually has baking soda in it! It also contains another acid like cream of tartar or cornstarch that helps neutralize the baking soda. This means there isn’t a need for another acid for baking powder to react. Baking powder reacts in two different ways, and if you’ve ever wondered why the container says “double-acting”, here’s why: My Grandma’s Perfect Fluffy Pancakes are the perfect example of this reaction. The baking powder in her pancake recipe reacts with the heat of the skillet making them fluffy and soft! Another example is this delicious Ricotta Cake! The baking powder makes it so light and fluffy as it bakes.

Why Use Baking Soda AND Baking Powder?

It is necessary to use both baking soda and baking powder in certain recipes! Using both can improve the texture and the flavor of your baked goods. It’s fun to see what happens when you use either baking soda, baking powder, or both! Check out the results below!

In the Cupboard: It is best to store baking soda and baking powder in an airtight container. Baking powder already comes in an airtight container, but baking soda should be removed from the cardboard box and stored in an airtight container. Store them both in a dry, cool place like a cupboard. Storing in the Refrigerator is not recommended. Expiration Tips: It’s helpful to write the date you open them on the container. Store unopened baking soda at room temperature for 18 months. After opening, store at room temperature for 6 months. Store unopened baking powder at room temperature for 6 months. After opening, store at room temperature for 3 months! How to Test the Freshness of Baking Powder: Add about ¼ cup of warm water to a bowl along with 1 tablespoon of baking powder. Stir the mixture and it should become a bit fizzy. If there isn’t any fizz then it’s bad. How to Test the Freshness of Baking Soda: For baking soda, it’s the same test, but instead of warm water, use plain white vinegar. The mixture will be very fizzy and bubbly when it’s fresh. If it isn’t very active then your baking soda has gone bad.