Baking Soda vs Baking Powder: What is the difference?

When I was thinking of one of the most common questions I am asked when I say that I have a food science blog is this: What is the difference between baking soda and baking powder? This common question that I asked myself was answered using the knowledge I learned during the Harvard EDX course I took this summer, so I definitely recommend taking it if you would like to dive into the world of food science.

What is baking soda?

Baking soda, also known as sodium bicarbonate, is a leavening agent. A leavening agent is a substance that allows baked products to rise as gases are released. When baking soda and acid combine, CO2 gas is released, causing the product to rise. Examples of ingredients including acids in a recipe include yogurt, molasses, and buttermilk. However, baking soda should be used sparingly because it has a very bitter taste.

What is baking powder?

Baking powder is a chemical leavener that is similar to baking soda but dincludes acid and starch to prevent lumping. Baking powder does not require an acid like in yogurt and molasses to undergo the reaction. Basically, baking powder is just baking soda with acid.

What should I take out of this?

An indicator of too much baking powder is if your cake rises and then falls before setting.

If you need more chemical leavener (or more of a reaction ) add more baking powder, not baking soda so that it does not affect the taste.