Baking soda vs. baking powder: When to use each ingredient to get light and airy baked goods (2024)

FAQs

Which makes things fluffy or baking powder or baking soda? ›

Baking soda changes the texture of baked goods by causing a batter or dough to spread, while baking powder produces light, fluffy texture. Some recipes may call for baking soda or baking powder on their own, while others may require both ingredients to create the ideal balance for great texture.

Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise. Conversely, baking powder includes sodium bicarbonate, as well as an acid. It only needs a liquid to become activated. Substituting one for the other is possible with careful adjustments.

While both serve as leavening agents, they operate differently in recipes. Baking soda requires an acidic component to activate its leavening properties, while baking powder contains both an acid and a base, offering a more versatile option when additional browning and specific textures aren't required.

Baking soda is a much more powerful leavener than baking powder, about 3-4 times as strong. That is why you will notice that recipes usually call for a small amount of baking soda, typically ¼ teaspoon per 1 cup of flour.

However, if you're in a pinch, the substitution is one teaspoon baking soda equals three teaspoons baking powder. Baking soda is also much stronger than baking powder and, by trying to provide enough leavening, you may wind up with an unpleasant metallic, salty taste in the final baked product.

Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center.

Water vapor escaping from the dough in combination with the carbon dioxide released by our baking soda is ultimately what makes our cookies light and airy.

Baking powder, in particular, is one of those ingredients you can easily run out of without noticing, but when it comes to baking, it does a very particular job, and can be difficult to replace. Most baked goods need a leavening agent to make them rise, and if you leave it out, your cake or your cookies will fall flat.

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

Recipes that use both baking soda and baking powder

There are two other reasons for using both: If a recipe is relying on an acidic ingredient for flavor (like buttermilk or lemon juice), too much baking soda would neutralize that flavor. Using both baking soda and baking powder maximizes the flavor and the rise.

What makes pancakes fluffy, baking powder or baking soda? ›

Adding baking powder is the easiest way to make fluffy pancakes. There's more than one way to make the bubbles that make a pancake fluffy, but the easiest way is by adding a raising agent such as baking powder.

Baking soda is most commonly used in cookie and muffin recipes. Baking powder, however, already contains an acid and a base and has a more neutral taste, which works great when baking cakes and bread.

As with baking soda, baking powder also releases gas bubbles into your quick bread, giving it a softer, fluffier texture in the oven.

But to get the rise you want without killing the tang (which would be the result of too much baking soda), you'll need to incorporate baking powder as well, taking advantage of the delayed double-action to add even more levity. Combining the two leavening agents produces a biscuit that is both light and tangy.

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

Leavening agents, such as baking powder and baking soda, play a crucial role in making cakes rise and achieve a fluffy texture. These agents produce carbon dioxide gas when combined with liquid and heat, creating air pockets that lighten the batter.

Baking soda is generally about three times stronger than baking powder, so adjust your recipe accordingly. Baking soda and baking powder can produce cookies with different textures. Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies.

Baking soda is a raising agent that must be mixed with one or more acid ingredients, such as cocoa powder or buttermilk. Baking powder is better for recipes that contain little or no acid ingredients. Baking soda helps make fried foods crispy and light. It is also useful for cleaning and removing stains.

Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.