Baking soda and baking powder: The difference in baking
The recipe calls for baking soda, but you have baking powder in the cupboard: what is the difference between the two? Here you can find out what role acid plays in dough and what matters when choosing, substituting, and measuring them.
- Baking soda: Sodium bicarbonate: When baking, it is usually combined with a suitable acidic ingredient.
- Baking powder: A mixture that already contains the acidic component; usually also includes starch as an anti-caking agent.
- When substituting: The recipe and dosage must match. One spoonful of baking soda does not simply replace one spoonful of baking powder.
Basics: BZfE on leavening agents.
What is the difference between baking soda and baking powder?
Baking soda is the common term for sodium bicarbonate. Baking powder, on the other hand, consists of several components: baking soda usually provides the carbon dioxide, while an acid carrier allows for its release. Starch or other anti-caking agents are often added. The composition is stated on the packaging.
The resulting carbon dioxide forms gas bubbles and leavens the dough. Both products can therefore perform a similar function, but they have different compositions and are used accordingly in different ways. "Sodium bicarbonate" is also a name for baking soda. Source: German Food Association, Guideline for leavening agents (PDF).
Why does baking soda need acid when baking?
For the intended leavening effect, baking soda is combined in many recipes with an acidic ingredient, such as buttermilk, lemon juice, or crème fraîche. It therefore has a function within the dough and cannot simply be omitted for the sake of taste. Baking powder already provides its acid carrier as part of the mixture.
If you change an acidic ingredient, you should therefore also check the leavening agent. Equal liquid quantities do not automatically mean the same effect in the dough. Source: BZfE, Interaction of baking soda and acid.
Can I swap baking soda and baking powder?
A swap can work with an adjusted recipe. However, a general spoonful rule does not fit every dough. Anyone wanting to replace baking powder with baking soda must take the acid content into account. In the other direction, additional acid is already added to the mixture with the baking powder.
Therefore, use an alternative explicitly stated for your recipe or choose a recipe with the existing leavening agent. Do not just add more baking soda on a guess: an excessive amount can cause a bitter aftertaste. Source: Dr. Oetker, Use and substitution of baking soda.
If you would also like to change a flour ingredient, check this swap separately: Our comparison Desiccated coconut or coconut flour explains why the same spoonful quantity is not a reliable rule of thumb here either.
Why are both ingredients sometimes listed in the recipe?
Baking soda and baking powder can be intended together, for example in recipes with a high moisture or fat content. The combination then provides the desired leavening without simply increasing the amount of baking powder significantly. Stick to the quantities and processing steps of the recipe. Source: BZfE, combined leavening agents.
Practical for baking: Prepare first, then mix
With muffins containing baking soda, gas formation begins as soon as the appropriate moist and acidic ingredients come together. The BZfE therefore recommends preparing dry and moist components separately first and then baking the finished dough promptly. Waiting a long time after mixing can impair the result.
- Read the entire recipe first and have the necessary ingredients ready.
- Prepare molds or the baking pan and the oven according to the recipe instructions.
- Mix the ingredients in the specified order; measure baking soda and baking powder carefully.
- For such muffin batters: do not wait unnecessarily after combining, but continue working promptly.
These instructions refer to the described type of muffin batter. For other pastries, the respective recipe steps apply. Source: BZfE, Muffins and baking chemistry.
Which baking soda is suitable for baking?
Use baking soda specifically suitable for food and observe the information on the packaging. The product name alone does not replace checking the labeling and application. Source: Dr. Oetker, Food-grade baking soda.
If your recipe calls for baking soda, you can find baking soda for baking at Feinwälder. You can discover more ingredients for your recipe ideas in Baking and Cooking. Regarding quantity and use, your recipe and the information on the supplied packaging remain the deciding factors.