{"id":1907,"date":"2021-05-05T09:00:00","date_gmt":"2021-05-05T13:00:00","guid":{"rendered":"https:\/\/www.gooroo.com\/blog\/?p=1907"},"modified":"2021-05-05T09:32:45","modified_gmt":"2021-05-05T13:32:45","slug":"baking-powder-vs-baking-soda","status":"publish","type":"post","link":"https:\/\/www.gooroo.com\/blog\/baking-powder-vs-baking-soda\/","title":{"rendered":"Baking Powder vs Soda – Knowing the Difference"},"content":{"rendered":"\n
\"baking<\/figure>\n\n\n\n

Has this happened to you before? You\u2019re following a recipe and it says to use a teaspoon<\/a> of baking powder. Checking your cupboard it appears you only have baking soda<\/em>. Surely they\u2019re the same thing and you can just use whatever? In today\u2019s blog we\u2019ll aim to answer the question of baking powder vs soda and what to do if you don\u2019t have the other.\u00a0<\/p>\n\n\n\n

Before exploring the difference, let\u2019s first see what these baking ingredients are comprised of. <\/p>\n\n\n\n

Baking Powder<\/h3>\n\n\n\n

The magic of baking powder is all in its chemistry. Comprising of a carbonate, an acid, and a cornstarch to stop premature reactions, baking powder increases the volume and lightens the texture of baked goods. This is due to release of carbon dioxide. <\/p>\n\n\n\n

Revolutionising cooking, the first single-acting baking powder was developed in England in 1843. Following that, American food manufacturer Eben Norton Horsford released a double-acting baking powder in the 1860s. Double-acting means two reactions: one with when combined with liquids and another when heated.\u00a0<\/p>\n\n\n\n

Before its advent, bakers<\/a> often used yeast to raise their dough. However, most commercial products were not reliable. Instead, yeast was sourced from brewers or distillers. Exposing mixtures of flours and water to the open air also allowed for the opportunity to capture wild yeasts, but ran risks of contamination.\u00a0<\/p>\n\n\n\n

As a general rule, one teaspoon of baking powder is used to raise the mixture of one cup of flour, one cup of milk, and one egg. If the mixture is acidic, the baking powder is unable to react accordingly and can lead to very unpleasant tasting food. Paying attention to the use of high acidity ingredients such as yogurt and honey will help to avoid this blunder. <\/p>\n\n\n\n

Remember that baking powder should be stored somewhere dry and cool in order to be its most effective. To test the ingredient place a teaspoon of powder into a small amount of hot water. If it bubbles, it is still usable.\u00a0<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Baking Soda<\/h3>\n\n\n\n

Known otherwise as Sodium Bicarbonate, baking soda is a salty substance that helps to raise baked goods. The ingredient needs an acid in order to react which can take the form of lemon juice, yogurt, buttermilk, cocoa, or vinegar. Like baking powder, this is an acid-base reaction where carbon dioxide is released.\u00a0<\/p>\n\n\n\n

Besides cooking, baking soda has a plethora of other uses:<\/p>\n\n\n\n

  • Treating Heartburn.<\/strong> Simply drive a cold glass or water with a teaspoon of baking soda mixed in.\u00a0<\/li>
  • Alternative mouthwash.<\/strong> Used often as a quick hack for teeth whitening, baking soda helps to reach all the crevices in your mouth.<\/li>
  • Deodorant.<\/strong> Often a replacement in sustainable deodorant brands, this powder eliminates the smell of sweat by making the doors less acidic.<\/li>
  • Relieves itchy skin and sunburns.<\/strong> Combing baking soda with cornstarch and oatmeal provides optimal burn relief. You can also make a bath by adding 1-2 cups to lukewarm tub water.\u00a0<\/li><\/ul>\n\n\n\n
    \"\"<\/figure>\n\n\n\n

    Baking Powder vs Soda<\/h3>\n\n\n\n

    The main difference between baking powder vs baking soda is that the latter requires an acidic ingredient in order to create a reaction. Otherwise, they respond very similarly. Thus, substituting the two substances is fairly straight forward.<\/p>\n\n\n\n

    • Using baking powder for baking soda<\/em> entails using more baking powder. You should use 3 times the amount asked for.\u00a0<\/li>
    • Using baking soda for baking powder <\/em>means additional ingredients. Cream of tartar is a reliable acid.<\/li><\/ul>\n\n\n\n

      As a rule of thumb 1 teaspoon of baking powder = 1\/4 teaspoon of baking soda. <\/p>\n","protected":false},"excerpt":{"rendered":"

      Has this happened to you before? You\u2019re following a recipe and it says to use a teaspoon of baking powder. Checking your cupboard it appears you only have baking soda. Surely they\u2019re the same thing and you can just use whatever? In today\u2019s blog we\u2019ll aim to answer the question of baking powder vs soda […]<\/p>\n","protected":false},"author":24,"featured_media":1908,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[2126],"tags":[2076,2369,2368,2370],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\n\n\n\n\t\n