Something You Must Know– This is The Difference Between Baking Powder and Baking Soda!

Something You Must Know– This is The Difference Between Baking Powder and Baking Soda!
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Many people find it hard to distinguish baking soda and baking powder, but these two ingredients don’t share the same chemical composition. Here in this short article, we are going to explain to you how to make the difference:

Baking soda

The reaction of baking soda or sodium bicarbonate or bicarbonate of soda with acidic ingredients is the release of carbon dioxide. When you are cooking, you need an acidic ingredient like for example lemon juice, cream of tartar, molasses, yogurt, buttermilk, or brown sugar.

It is stronger than baking powder, and it gives you a metallic taste when not neutralized. Note that you must add a ¼ of baking soda for every cup of flour.

Baking powder

Baking powder contains cornstarch, baking soda, and cream of tartar. When cooking, the first leavening occurs when the powder gets wet, and the other when it is heated. Also, make sure you add a teaspoon of it per every cup of flour.

Moreover, some recipes are much better if you use both of these, baking powder and baking soda, but you need to find the perfect balance since carbon dioxide from baking soda and acids might influence the volume after the leavening.

Also, baking soda and baking powder have expiration dates, so you should always use them fresh. Therefore, purchase new products every three months, and test their power before use.

To do this, you should pour 3 tablespoons of white distilled vinegar in a small bowl, and add ½ teaspoon of baking soda. Stir well, and if the mixture floods with bubbles, the baking soda is fresh and good to use.

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