People often get confused in between baking soda and baking powder considering their similar names and appearance and sometimes they’re often used within the same recipe. But when it comes to their individual uses, it’s important to know the difference. Let us tell you about difference between these two substances.
Baking soda is a base mineral, which, when combined with something acidic, produces carbon dioxide. This happens in liquid, and the results you get are bubbles.
Whenever you’ll see the ingredient pop up in baking recipes that also include acidic ingredients like molasses, maple syrup, lemon juice, and pumpkin. The reason it’s there is to act as a leavener, to help the dough rise. Recipes using baking soda often bake up darker, and are more crisp, than those without. But using too much baking soda in a recipe can give it a bitter, soapy taste. So stay alert while adding it.
Its also a great cleaning agent. You can use baking soda for pretty much anything you can imagine, from unclogging drains to deodorizing the carpet. It’s even been used to remove stains on the floors.
You must be curious to know about what it’s made of? That may surprise you: Baking soda is basically ground up rock, and as long as it stays cool and dry, it lasts forever.
Baking powder, is actually a combination of baking soda plus another acid, in the presence of an inert stabilizer, which is often a bit of cornstarch. What that means: Everything stays inert in the mixture until liquid is added, which allows the soda and acid to combine to produce carbon dioxide. That is why you see bubbles. This process is what gives baking powder its lifting power in recipes. Without it, cannot except any good cookie or biscuits.
Baking powder can lose its lifting power over time if it’s not stored in a cool dry place plus it is supposed to keep it free from humid conditions, since extra moisture in the air can allow the reaction between acid and base to happen.
There are two different kinds of baking powders available there in market: single-acting and double-acting. Single-acting powders react fully when you combine them with another liquid. But double acting baking powders work in two stages: Once when combined with a liquid, and again when combined with heat. Since the balance of the base (soda) and acid is calculated for you, it’s easier to get a final product that has no aftertaste when used in proper amounts.