Question

Write diffrence between baking soda and baking powder

Answer 1

Baking sodais just sodium bicarbonate, and it is alkaline (meaning on the pH scale, it’s the side of being a base, or a pH above 7). You’d want to use baking soda if your recipe contains alarge amount of acidic ingredients (such as buttermilk, honey, vinegar, coffee, natural cocoa powder, etc.), because when you bake you want your acids and bases to bebalanced. Baking soda also causes an immediate chemical reaction with acids, so your baked goods will rise very quickly.
Baking powderis a little different. Even though it contains thesame active ingredient as baking soda, it also has an addition of weak acids which pull it slightly toward the acidic side of the pH scale (pH below 7). So with that said, you’d use this in recipes featuring more alkaline ingredients, such as Dutch processed cocoa, certain fruits, etc. Baking powder has a more delayed chemical reaction, so if you use it your baked goods will rise more slowly but for a longer period of time (this is because mostbaking powder is double acting and willtherefore only react with added liquid and added heat). You’ll probably find yourselfusing baking soda more often than baking powder, as it’smore common in recipes.