What’s The Difference Between Baking Soda And Baking Powder?

by

Baking Powder

  • Contains baking soda + an acid (usually cream of tartar) and a starch
  • It’s a complete leavening agent, activated by liquid and heat
  • Often used in recipes that don’t include another acidic ingredient
  • Double-acting varieties rise twice: once when mixed, and again when heated

Substituting?

Yes, but carefully:

  • Baking soda → baking powder: Use 2 to 3 times more
  • Baking powder → baking soda: Only works if you add an acid to the recipe

Storage Tip:

Keep both in a cool, dark spot, and check that expiration date! Old leaveners lose their power—and no one wants flat cookies.

 

Leave a Comment