On the flip side, if you’re trying to replace baking powder with baking soda, not only do you have to remember to put less baking soda than you would powder, but you also have to keep in mind that you must add an acid to the recipe-buttermilk, honey, etc. The downside to this is that if the measurements are off, you’ll have a very bitter pastry on your hands. For example, if a recipe calls for one teaspoon of baking soda, try substituting with three teaspoons of baking powder. If your recipe asks for baking soda but you only have baking powder, the pros at Masterclass strongly suggest you remember the former is a stronger leavening agent, so you’ll need about three times the amount of baking powder as you would baking soda. Because their chemical composition is different, substituting is not a direct one-to-one conversion.
Swapping these two ingredients can be disastrous, but it is possible-as long as you’re precise with your measurements. However, there are several caveats you have to consider. However, if you stumble upon a recipe asking for single-action baking powder, you can easily substitute with double-action without adjusting the measurements, our friends at Bakerpedia tell us. Double-action is the most commonly used of the two and probably what's sitting in your cupboard right now. The second happens once the dough reaches a specific temperature in the oven. In comparison, double-action has two leavening periods: The first reaction happens when you mix your dry and wet ingredients to make dough. Single-action baking powder is similar to baking soda in that it creates carbon dioxide bubbles as soon as it’s mixed with moisture, so you need to get your dough or batter into the oven swiftly. There are two types of baking powder-single-action and double-action. Because baking powder contains both the sodium bicarbonate and acid needed for your dough or batter to rise, it’s typically used in baking recipes that don’t require additional acidic substances such as buttermilk or molasses. And because baking soda is fast-acting, you want to make sure to pop your dough or batter into the oven before those bubbles dwindle down.īaking powder, on the other hand, is a combination of baking soda, acidic salts or dry acids such as cream of tartar and some form of starch (most commonly cornstarch). That little spurt of bubbles that appears when you mix baking soda with liquid is what gives your dough or batter the light, fluffy texture that makes Paul Hollywood swoon. Baking soda-which is also known as bicarbonate of soda-is a quick-acting leavening agent that reacts as soon as it’s mixed with moisture and acidic substances such as buttermilk, honey, brown sugar or vinegar (the latter is particularly useful in cleaning applications). What is baking soda?Īccording to baking soda manufacturer Arm and Hammer, this household staple is made of pure sodium bicarbonate. So, is baking soda the same as baking powder? Find out how they differ below (and what to do if you need one but only have the other).
However, when it comes to whipping up a delicious treat, baking soda can often be confused with fellow leavening agent, baking powder.
Baking soda has always been a household staple: This handy powder can help you spruce up your oven, dishwasher and even UGG boots, leaving them all looking as good as new.