Self-Instruct
Baking soda and baking powder are both leavening agents, which means they are used to help doughs and batters rise. The main difference between baking soda and baking powder is the acidity. Baking soda is a base, or alkaline, and needs an acidic ingredient, such as lemon juice, buttermilk, or yogurt, to activate it. Baking powder is a combination of baking soda and an acid, so it only needs a liquid to activate it.
Baking soda is sodium bicarbonate and is about four times as powerful as baking powder. This means that you need to use only a small amount of baking soda to achieve the desired result. Baking soda is often used in recipes that also include acidic ingredients, such as brownies, cakes, and cookies.
Baking powder is a combination of baking soda, cream of tartar, and cornstarch. It is often used in recipes that do not include acidic ingredients, such as biscuits and muffins. Baking powder is usually double-acting, which means it reacts twice during the baking process. When it is mixed with a liquid, it reacts and produces carbon dioxide gas, which causes the dough to rise. When it is heated in the oven, it reacts again and produces more gas, which helps the dough to rise even more.
In conclusion, the main difference between baking soda and baking powder is the acidity. Baking soda is a base and needs an acidic ingredient to activate it, while baking powder is a combination of baking soda and an acid, and only needs a liquid to activate it.