Hi, There were many questions about the differences between baking soda and baking powder. And also there are many people who explained already but nobody had a chart. So here goes the chart for your easy understanding.
And continue reading for more info about two leavening agents.
– Also known as bicarbonate of soda and its chemist term, sodium bicarbonate.
– It is consisted of 100% bicarbonate, so it’s leavening power is 100%. So, it’s important to use exact measures to avoid undesired taste, color, and texture.
– The agents are fully activated by 3 elements: moisture, heat, and acid.
– Acid also neutralizes the unpleasant alkaline taste of sodium carbonate which is produced by sodium bicarbonate when heated. The examples of acidic ingredients are buttermilk, lemon juice, chocolate, and honey.
– Baking soda releases gas when added to batter, so it’s important to bake your food immediately after mixing.
– tangy and acidic when underused, bitter and soapy when overused.
– Consisted of 1/4 bicarbonate 3/4 acid & corn starch.
– Leavening power is only 1/4 of baking soda.
– The agents are fully activated by 2 elements: moisture and heat because acid is already included in baking powder.
– Double acting baking power releases majority of gas in the hot oven. (most of commercial baking soda is double acting.)