Question

What is the difference between baking soda and baking powder?​

Answer 1

Baking soda has only one ingredient: sodium bicarbonate. Sodium bicarbonate is a base that reacts when it comes into contact with acids, like buttermilk, yogurt or vinegar. This reaction produces carbon dioxide (CO2) in the form of bubbles and makes the dough or batter rise.

But when baking soda comes into contact with an acid, it pretty much reacts immediately. But for many baking recipes, you want an extended reaction, so that the rising doesn’t take place all at once.

Baking powder addresses this problem because it is “double acting” – it has different ingredients that create CO2 gas at different stages of the baking process.

All baking powders contain sodium bicarbonate (just like baking soda). But baking powder also contains two acids. One of these acids is called monocalcium phosphate. Monocalcium phosphate doesn’t react with the sodium bicarbonate while it’s dry. But as soon as the baking powder is stirred into a wet dough or batter, the two ingredients begin to react causing chemical leavening. To extend this chemical leavening process, baking powder also contains a second acid, either sodium acid pyrophosphate or sodium aluminum sulfate. Neither of these acids reacts with the sodium bicarbonate until after you’ve put the dough or batter in the oven.

Answer 2

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❥Comparisons/Baking Soda vs Baking Powder

Baking soda contains one ingredient, sodium bicarbonate.

However, Baking powder contains sodium bicarbonate, monocalcium phosphate and either sodium acid pyrophosphate or sodium aluminum sulfate.