Baking Soda VS Baking Powder

One of the most commonly asked questions is whether baking soda and baking powder can be used interchangeably. They look the same, they do similar things, so why not, right?

Both are chemical leavening agents / aerating ingredients / raising agents. They help your bakes rise and turn out light and fluffy, but they're not the same, and they don't quite work the same way. Let's get into that.

---

Baking soda or soda bicarbonate is an alkaline compound that reacts with acids to release a gas. This creates the reaction needed for fluffy bakes. What it means is that, it needs an acidic ingredient present to activate it. Recipes that use baking soda, also include ingredients like yogurt, buttermilk, lemon juice, vinegar, sour cream, or cocoa powder. That acid is what triggers the reaction and gives you that lovely lift.

Baking powder on the other hand already has an acid built in - mostly cream of tartar, along with an anti-caking agent. It's self-sufficient. It's also double-acting, meaning it works twice: once when it hits moisture, & again when it hits heat.

So, can you swap them? Not directly. As they are both different compositions, their strengths aren’t equal, a simple 1:1 substitution isn’t possible.

---

If you're whipping up an egg-free bake, always remember to increase the quantity of baking soda or powder, along with a liquid component, if substituting eggs in the recipe.