BAKING POWDER Vs. BAKING SODA

Virtually all bakers have faced this situation; following a recipe that requires baking soda but you only have baking powder or vice versa. What do you do? Can you substitute?

Or you haven’t baked for a while, you make your much-loved cake recipe and use baking powder and it didn’t rise as it should. What could have gone wrong?

Baking soda and baking powder are both leaveners used in baking, but they are chemically different. The easiest explanation it is that baking soda is a basic i.e. it’s alkaline. So if you come upon a recipe that uses baking soda, often that recipe will have an acidic element as well, such as vinegar, lemon juice, buttermilk, or yogurt. When the two substances come in contact, bubbles of carbon dioxide are formed, creating the leavening in your dough or batter.

Baking powder is a mixture of baking soda and a dry acid, such as cream of tartar, and maybe some corn-starch to help keep the two separate and dry. Most baking powders on the market are “double acting”, meaning that some leavening occurs the minute the baking powder gets wet, and the rest of the leavening occurs when it is heated.

How to substitute baking powder for baking soda

If you have a recipe that calls for baking soda, and you only have baking powder, to substitute baking powder for baking soda, you will need 2 or 3 times as much baking powder for the same amount of baking soda to get the same amount of leavening power. For example; if a recipe calls for 1 teaspoon of baking soda, you’ll want to substitute with 2 to 3 teaspoons of baking powder.

How to substitute baking soda for baking powder

You can substitute baking soda for baking powder, if you increase the amount of acidic ingredients in the recipe to balance the baking soda. You’ll also need much less baking soda as it is 2-3 times as strong as baking powder. You’ll need about a teaspoon of vinegar or lemon juice for every 1/2 teaspoon of baking soda.

From the above, you can also easily make your own baking powder.

How to make baking powder

If you live in a tropical zone, or you don’t bake that often, it will be preferable to make your own baking powder when you need it. To make your baking powder, you’ll need cream of tartar and baking soda.

Baking soda is stronger than baking powder. To make baking powder, mix one-part baking soda and two parts cream of tartar. So, if your recipe calls for 1 tablespoon of baking powder, use 1 teaspoon of baking soda, mixed in with 2 teaspoons of cream of tartar.

Homemade baking powder is not double acting, and will start to react as soon as it gets wet, so work quickly and don’t let your batter sit around!

How long do baking soda and baking powder last?

It depends on storing conditions. Baking soda can last a long time if stored sealed in a cool, dry space.

Baking powder on the other hand is challenging. It can last 3 months, or it can last a year. If you are in a humid environment, once opened, baking powder might not last more than a few months.

How to check if your baking soda or baking powder is still good

one way to test baking soda to see if it is still good for leavening is to put some in a small bowl and add a little vinegar to it. If it bubbles up, it’s still good.

The best way to test baking powder to see if it still works is to put some in a small bowl and add some water to it. If it bubbles up, it’s still good.