Baking Powder v Baking Soda

Baking Soda

When you mix baking powder with the other ingredients in your recipe, the chemical reaction begins immediately, so you need to bake straight away, or it will fall flat.
This is because when baking soda (also known as sodium bicarbonate)is combined with moisture and an acidic ingedient such as yogurt, buttermilk, honey etc., it's reaction is to produce bubbles of carbon dioxide that will expand under oven temperatures , causing baked goods to rise.


Baking Powder

Baking powder does contain sodium bicarbonate, the difference between baking powder and baking soda is that baking powder already contains the acidifying agent (normally cream of tartar) and a drying agent (usually starch).
There are two types of baking powder- single acting or double acting.

Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing.

Double-acting powders react in two phases.

When the baking powder is added to the dough it releases some carbon dioxide gas at room temperature, but the majority of the carbon dioxide is released after the temperature of the oven increased. Therefore can stand a while before baking.

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