Pro Baking Tip: Demystifying Baking Soda, Baking Powder, and Their Combined Use in Baked Goods

Baking Soda: The Power of Alkalinity

Baking soda, or sodium bicarbonate, is a pure alkaline compound. It requires an acidic ingredient to activate, producing carbon dioxide gas, which creates lift in baked goods. Without an acid, baking soda won’t work effectively and can leave a soapy or metallic aftertaste.

When to Use Baking Soda

Use baking soda in recipes that contain acidic ingredients such as:

• Buttermilk
• Yogurt
• Vinegar
• Lemon juice
• Brown sugar
• Molasses
• Honey

Recipes like chocolate chip cookies, pancakes, and buttermilk biscuits often call for baking soda to help with rising and browning. Since baking soda increases pH levels, it also enhances browning, contributing to a golden, crisp texture in cookies and muffins.

Baking Powder: The All-in-One Leavening Agent

Baking powder is a pre-mixed leavening agent that contains baking soda, an acid (usually cream of tartar), and a stabilizer (such as cornstarch). It does not require an additional acid in the recipe to work.

When to Use Baking Powder

Use baking powder when a recipe does not have an acidic ingredient to activate baking soda. It provides a reliable rise in cakes, muffins, and quick breads.

Most baking powders available in the market today, are double-acting, meaning they create gas bubbles twice—once when mixed with liquid and again when exposed to heat. This allows for a more controlled and steady rise, making it ideal for delicate baked goods like sponge cakes.

Baking Soda & Baking Powder- As Co creators

Certain recipes call for both baking soda and baking powder to achieve optimal rise and texture. Here’s why:

• Baking soda neutralizes the acid and helps with browning.
• Baking powder provides additional leavening to ensure a proper rise.

For example, banana bread and some chocolate cakes use both because they contain an acidic ingredient (like mashed bananas or cocoa powder) but still need an extra boost to rise properly.