Baking Soda vs Baking Powder: Everything you Need to Know

Baking Soda vs Baking Powder. If you are new to baking, you might be wondering what the difference is between baking powder and baking soda. Both are baking staples but many people get confused even after years of baking and cooking. 

Baking Soda vs Baking Powder

I put together a guide on everything you need to know about baking powder and baking soda to help you always have the lightest and fluffiest baked goods. 

Below I will address the most common questions regarding baking powder vs soda. These pantry staples are important in baking so you need to know the key differences and how to use each product. This knowledge is important for professional bakers, pastry chefs, and home cooks alike.

What is in Baking Powder?

Baking powder contains sodium bicarbonate, two acidic powders (cream of tartar and monocalcium phosphate), and cornstarch.

It is used as a leavening agent, a baking term for what causes your dough to rise.

How does Baking Powder Work?

The baking powder creates carbon dioxide bubbles anytime any liquid is added because it contains both parts of the chemical reaction (the sodium bicarbonate and the cream of tartar). 

You do not need to add an acidic ingredient to create the leavening. 

The carbon dioxide bubbles create air pockets making your baked goods light and fluffy. 

The neat thing about double acting baking powder is that it contains two different acids. This causes reactions at two different times with baking. The first reaction is when the baking soda is mixed with a liquid which causes carbon dioxide bubbles to form. 

The second reaction comes from heat in the baking process. Once you slide your baked treat into the oven, the heat causes carbon dioxide bubbles to form the second reaction.

That’s why using baking powder makes things even lighter and fluffier than baking soda on its own. 

What is in Baking Soda?

Baking soda only contains sodium bicarbonate, also called bicarbonate of soda. There is no acidic powder to cause a reaction.

Baking soda is four times stronger than baking powder, so you need less in recipes. 

How does Baking Soda Work? 

Baking soda works as a leavening agent when mixed with an acidic ingredient. 

Common acidic ingredients in baking are buttermilk, yogurt, lemon juice, apple sauce, cream of tartar, applesauce, vinegar, honey, brown sugar, and molasses. 

When an acidic ingredient is added to baking soda, it releases carbon dioxide gas that create air pockets or bubbles in your baked good and make it rise. It also creates the light, fluffy texture you are used to in your baked goods. 

The acid-base reaction is the source of the air bubbles that cause baked goods to rise. Without baking soda or another leavening agent, your baked treat will be dense. 

What’s the difference between baking soda and baking powder? 

The major difference between baking soda and baking powder is baking powder includes the acidic ingredient to cause leavening in your baked goods. 

Another difference is baking soda is stronger than baking powder (four times stronger). 

Baking soda’s reaction is done all at once in your baked goods, while baking powder has a slower reaction and releases gas bubbles into your baked goods over a longer period of time, allowing for a more gradual rise and resulting in a lighter, more airy texture.

Some recipes call for both baking powder and baking soda (like my favorite fluffy pancakes)!

When should you use Baking Powder?

Baking powder should be used when your recipe does not have another acidic ingredient or you want that double acting rising to create the lightest and fluffiest version of your recipe. 

When should you use Baking Soda? 

Baking soda needs to be used with an acidic ingredient. Acidic ingredients are common in baking and include brown sugar, sour cream, cocoa powder, honey, buttermilk, lemon juice, and cream of tartar. 

When baking soda is used without an acid to neutralize it, it can cause a metallic taste, soapy flavor or bitter taste. Not everyone will notice this but some people are very sensitive to the aftertaste. In my Bakery Style Sugar Cookies recipe, I only use baking soda. The cookies taste perfectly fine to me, but I have had readers bake them and complain about the off taste.

Can I use baking soda instead of baking powder? 

In a pinch, you could use baking soda instead of baking powder. Remember to use less baking soda than baking powder because baking soda is three to four times stronger than baking powder. You will also need to make sure that an acidic ingredient reacts with the baking soda to create the leavening. 

If your recipe calls for regular milk, you can use buttermilk instead. You could also just use some lemon juice or cream of tartar to create the reaction. 

If you are using the cream of tartar to cause the reaction, mix it with the baking soda in a separate bowl before adding it to your dry ingredients. 

Are there any substitutions for Baking Powder Or Baking Soda? 

While baking powder and baking soda can be substituted for each other, taking in some considerations, there are also some substitutes that you can use if you start baking and realize you are out of both. 

Club soda

Without adding to the final product's taste, club soda provides the carbon dioxide bubbles that create the leavening you are missing without baking powder or baking soda. If you are making something that has a lemon taste or don’t mind a lemon taste, you can use Sprite or 7 Up. 

You want to remove the same amount of wet ingredients as you use the club soda. This will not be as fluffy as using baking powder or baking soda. 

Self Rising Flour

You can use self-rising flour, but there is a catch. You have to do some math. For every cup of self-rising flour, you get 1 ¼ teaspoon of baking powder and ¼ teaspoon of salt.

Here's a general rule of thumb: if your recipe calls for 1 teaspoon of baking powder, you will want only to swap one cup of self-rising flour with regular flour. 

Looking for more Baking Basics? Check out these posts:

• Everything You Need to Know about Buttermilk & Buttermilk Substitutions
• Cake Goop (Homemade Cake Pan Release or Homemade Baker's Joy)
• What is shortening? What are shortening substitutes?
• How to Make a Buttermilk Substitute
• Quick and Easy Homemade Almond Paste (10 Minute Recipe)
• Pumpkin Pie Spice Substitute
• Smaller Cake Mixes & How to Adjust Cake Mix Recipes

Does Baking Soda Go Bad? And How to Know.

Baking soda has a shelf life of 6 months to one year after opening the box. I'm not one that always pays attention to expiration dates, but when it comes to baking soda, you really do need to note the expiration date (even on an unopened container).

It’s a good idea to use a Sharpie and write the date you open the box on the top of the box. 

But if you didn’t do this when you opened your last box of baking soda, you can perform a little science experiment to see if iuts still good. To do this, put a spoon of baking soda in a bowl and add some vinegar or lemon juice and see if it reacts.

If you immediately begin to get little bubbles and fizzing, the baking soda is still good. If it has a delayed reaction, then it’s time to throw it away and buy some more. 

Now using expired baking soda will not make your baked goods bad. It just won’t be as fluffy as it normally is.

Does Baking Powder Go Bad? And How to Know.

Baking powder also goes bad in about the same amount of time as baking soda, between 6 months and one year. Humidity can make baking powder go bad even faster. Make sure that you put the lid back on it very tightly after each use. 

To see if your baking powder is still working, put a spoonful of baking powder in a bowl and add a spoon. If it starts fizzing and bubbling, then it is still good. If not, time to toss it. 

Final Thought 

The difference between baking soda and baking powder isn’t common knowledge and can seem quite confusing. Hopefully, this post has answered all your questions and know you know the difference between baking powder and baking soda, along with substitutions,  when to use which, and how to tell if your baking soda or baking powder has gone bad. 

Knowing the difference between baking soda and baking powder just proves that baking is science that tastes amazing! 

Recipes with Both Baking Powder and Baking Soda

• One Bowl Chocolate Cake
• Fluffy Buttermilk Pancakes
• Bundt Cake Banana Bread
• Cinnamon Bundt Cake