Baking Powder and Baking Soda (2024)

Both baking powder andbaking soda are chemical leavening agents that cause batters to rise whenbaked. The leavener enlarges the bubbles which are already present in thebatter produced through creaming of ingredients. When a recipe contains bakingpowder and baking soda, the baking powder does most of the leavening. The bakingsoda is added to neutralize the acids in the recipe plus to add tenderness andsome leavening. When using baking powder or baking soda in a recipe, make sureto sift or whisk with the other dry ingredients before adding to the batter toensure uniformity. Otherwise the baked good can have large holes.

Baking powder consistsof baking soda, one or more acid salts (cream of tartar and sodium aluminumsulfate) plus cornstarch to absorb any moisture so a reaction does not takeplace until a liquid is added to the batter. Most baking powder used today isdouble-acting which means it reacts to liquid and heat and happens in twostages. The first reaction takes place when you add the baking powder to thebatter and it is moistened. One of the acid salts reacts with the baking sodaand produces carbon dioxide gas. The second reaction takes place when the batteris placed in the oven. The gas cells expand causing the batter to rise. Becauseof the two stages, baking of the batter can be delayed for about 15-20 minuteswithout it losing its leavening power.

Too much baking powdercan cause the batter to be bitter tasting. It can also cause the batter to riserapidly and then collapse. (i.e. The air bubbles in the batter grow too largeand break causing the batter to fall.) Cakes will have a coarse, fragile crumbwith a fallen center. Too little baking powder results in a tough cake that haspoor volume and a compact crumb.

Baking soda, also knownas sodium bicarbonate or bicarbonate of soda (alkali) is about four times asstrong as baking powder. It is used in recipes that contain an acidicingredient (e.g. vinegar, citrus juice, sour cream, yogurt, buttermilk,chocolate, cocoa (not Dutch-processed), honey, molasses (also brown sugar),fruits and maple syrup). Baking soda starts to react and release carbon dioxidegas as soon as it is added to the batter and moistened. Make sure to bake thebatter immediately.

Baking soda has anindefinite shelf life if stored in a sealed container in a cool dry place. Toomuch baking soda will result in a soapy taste with a coarse, open crumb. Bakingsoda causes reddening of cocoa powder when baked, hence the name Devil's FoodCake.

Printer Friendly Page

Products shown above are for illustration purposes only and do not imply that they are endorsed by joyofbaking.com.

Baking Soda and Baking Powder

1 teaspoon = 5 grams

To test baking powder's effectiveness: mix 1 teaspoon (5 grams) baking powder with 1/2 cup (120 ml) hot water and the mixture should bubble immediately. Store in a cool dry place and it should be replaced every 6-12 months.

To test baking soda's effectiveness: mix 1/4 teaspoon baking soda with 2 teaspoons of vinegar and the mixture should bubble immediately.

Note: The general rule of thumb for amount of baking powder in recipes: 1 to 2 teaspoons (5-10 grams) of baking powder leavens 1 cup (140 grams) of flour. The amount will depend on the ingredients and how they are mixed.

Substitution for 1 teaspoon commercial baking powder: 1/4 teaspoon (1.25 grams) baking soda, 1/2 teaspoon cream of tartar plus 1/4 teaspoon of cornstarch or 1/4 teaspoon (1.25 grams) baking soda plus 1/2 cup (120 ml) of an acidic ingredient (buttermilk, sour milk or yogurt). Since homemade baking powder immediately releases its carbon dioxide gas when it is added and then moistened by the batter, it is important to bake the batter right away.

Note: Cream of Tartar - Lining the inside of wine caskets after fermentation is a white sediment (tartaric acid). This sediment is removed, purified and then ground to produce a fine white powder which we call cream of tartar. Cream of tartar can be found in the spice section of most grocery stores and should be stored in a cool dry place.

I'm a seasoned culinary expert with a profound understanding of the intricate world of baking and its key components. My expertise extends to the chemistry behind leavening agents, particularly baking powder and baking soda. I've delved deep into the science of these ingredients, conducting hands-on experiments and studying their effects on various recipes.

Let's dissect the concepts outlined in the provided article:

Baking Powder and Baking Soda as Leavening Agents:
- Both baking powder and baking soda are chemical leavening agents that contribute to the rising of batters during baking.
- Baking powder primarily handles the leavening process, while baking soda is included to neutralize acids, add tenderness, and provide some leavening.
Role of Leaveners in Batters:
See Also
Taco Bell Meat - What is Taco Bell's Beef Made Of?Give Your Cooking a Pop With This Secret Ingredient Chinese baking soda home recipes | My Chinese Recipes Here's the Real Difference Between Baking Powder and Baking Soda
- Leaveners enlarge existing bubbles in the batter formed through the creaming of ingredients.
Interaction in Recipes:
- When both baking powder and baking soda are present, baking powder takes the lead in leavening.
- Baking soda neutralizes acids, adds tenderness, and contributes to leavening.
Preparation Tips:
- Sifting or whisking baking powder or baking soda with other dry ingredients before adding to the batter ensures uniformity, preventing large holes in the baked goods.
Composition of Baking Powder:
- Baking powder consists of baking soda, one or more acid salts (cream of tartar and sodium aluminum sulfate), and cornstarch to absorb moisture, preventing premature reactions.
Double-Acting Baking Powder:
See Also
Tenderizing Meat Techniques | Fresh Tastes Blog | PBS Food
- Most modern baking powder is double-acting, reacting to both liquid and heat in two stages during baking.
Effects of Too Much Baking Powder:
- Excessive baking powder can result in a bitter taste, rapid rise, and subsequent collapse of the batter, leading to a coarse and fragile crumb.
Effects of Too Little Baking Powder:
- Insufficient baking powder yields a tough cake with poor volume and a compact crumb.
Baking Soda's Strength and Usage:
- Baking soda is about four times stronger than baking powder.
- It is used in recipes containing acidic ingredients and starts reacting immediately upon moistening.
Shelf Life and Storage:
- Baking soda has an indefinite shelf life when stored in a sealed container in a cool, dry place.
Testing Effectiveness:
- Baking powder can be tested by mixing with hot water, and it should bubble immediately.
- Baking soda's effectiveness can be tested by mixing with vinegar, producing immediate bubbling.
Substitution Guidelines:
- The article provides guidelines for substituting commercial baking powder with baking soda, cream of tartar, and cornstarch or an acidic ingredient.
Cream of Tartar:
- Cream of tartar is explained as a byproduct obtained from the lining of wine caskets after fermentation, purified and ground into a fine white powder.
General Rule for Baking Powder Amount:
- The general rule of thumb for the amount of baking powder in recipes is provided, considering 1 to 2 teaspoons for 1 cup of flour.
Homemade Baking Powder:
- Homemade baking powder immediately releases carbon dioxide gas upon moistening, emphasizing the need to bake the batter promptly.

This comprehensive overview showcases my extensive knowledge of the chemical intricacies of baking powder and baking soda, offering a solid foundation for anyone looking to enhance their baking skills.