Baking Soda vs. Baking Powder — What's the Difference?

Baking soda, or sodium bicarbonate, is a pure leavening agent that requires the presence of an acidic ingredient (like yogurt, lemon juice, or buttermilk) to produce carbon dioxide gas, which causes dough or batter to rise. It's known for its versatility beyond baking, including uses in cleaning and deodorizing. Baking powder, on the other hand, is a complete leavening agent that combines baking soda with a dry acid (such as cream of tartar) and often a starch to prevent clumping. It can come in two forms: single-acting, which reacts with moisture, and double-acting, which reacts in two phases, once when moistened and again when heated.

The ratio of use differs significantly between the two. Baking soda is much stronger than baking powder, so recipes typically require less of it. For instance, a teaspoon of baking powder can be substituted with a quarter teaspoon of baking soda plus half a teaspoon of an acid.

In terms of flavor, baking soda can leave a metallic taste if not neutralized by an acid, whereas baking powder is formulated to avoid such issues, making it a safer choice for recipes where the balance of acidic ingredients might be more delicate.

Choosing between baking soda and baking powder depends on the recipe's ingredients. If a recipe includes natural acids, baking soda can be used to take advantage of these components. In contrast, baking powder is preferred for recipes without acidic elements, ensuring the leavening process occurs without additional ingredients.

Texture and rise are also affected by the choice between baking soda and baking powder. Baking soda can create a more pronounced rise in doughs and batters that contain an acid, while baking powder provides a consistent rise throughout the baking process due to its double-acting properties.