Baking Soda vs. Baking Powder

Posted on February 11th, 2011 by Bread making machines in Bread Making Tips

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Baking soda vs. baking powder, there are some similarities and some key differences.

In terms of the similarities, sodium bicarbonate is found in both baking soda and baking powder. However, baking powder also contains cream of tarter, also known as Potassium bitartrate.

Baking soda is more common in foods that don’t have a lengthy baking time (Cookies, Pancakes, etc…).

Foods that do have a lengthy baking time would use baking powder instead of baking soda.  Think of baking soda - bread making machines
the cream of tartar in baking powder as an additional leavening agent.

Although you can use baking powder in place of baking soda (this may affect the taste), the reverse is not true.  If baking soda is used in recipes requiring lengthy baking time or high temperatures, odds are that it will fail.  In addition, you should also keep in mind that baking soda is considered somewhat bitter.

If you ever find yourself out of baking powder and desperate, consider a do it yourself baking powder mix, one part baking soda and two parts cream of tartar.

Happy baking!!                                                                                                                          Creative Commons License photo credit: RowdyKittens

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