People often confuse baking soda and baking powder and when to use them, but thanks to this article, you will learn the difference between the two substances!
Baking soda is a substance used in baking recipes (bread, pastry, etc.). The rising properties of baking soda are activated when mixed with butter milk, curd, vinegar or lemon, creating a reaction which causes the dough to rise immediately. However, in order to make the dough rise, you need to use the exact amount of baking soda – use too much it in a recipe, and the dough may become bitter.
Baking powder is also a rising agent, but it is activated when combined with acidic ingredient such as cream of tartar. Baking powder is mostly used in cakes and in recipes which don’t use acidic ingredients such as vinegar or lemon juice.
Why are sometimes both ingredients used?
Both baking soda and baking powder have the same properties and can be used together depending on the recipe. Some people use baking soda to rise the dough and baking powder to rise the cake while baking – it’s as simple as that!
We hope this article has cleared up any confusion regarding these ingredients. Now, you can go into your kitchen and start baking that delicious bread!