Baking soda and baking powder are both leavening agents, but are different. Baking soda needs acidic ingredient like lemon juice, yogurt, or vinegar to react, while baking powder already have acid and can work on its own when mixed with liquid and heat.
Baking soda V baking powder?
- Thread starter thesugaramore
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You've nailed the difference.
Baking soda needs an acid to work. Baking powder comes with its own built in. Swap one for the other and you will end up with biscuits like hockey pucks, or cakes that taste vaguely of soap. Neither is a good look.
I keep both in the cupboard these days. When I am stocking up on flour, I order a tub of baking soda from McGrocer. Saves me that horrible mid bake panic of running out.
Good luck with the baking. Hope they turn out light.
Baking soda needs an acid to work. Baking powder comes with its own built in. Swap one for the other and you will end up with biscuits like hockey pucks, or cakes that taste vaguely of soap. Neither is a good look.
I keep both in the cupboard these days. When I am stocking up on flour, I order a tub of baking soda from McGrocer. Saves me that horrible mid bake panic of running out.
Good luck with the baking. Hope they turn out light.
