Peeling Difference Baking Soda And Baking Powder

by Alberta Brown

Still confused with the difference baking soda and baking powder? In some recipes, baking soda and baking powder can indeed replace each other and it’s shape is exactly the same. No wonder, if during this time we consider that they are no different.


However, although the function is equally as the developer of cakes, baking soda and baking powder is a different compound. In general, baking soda and baking powder incorporated in the developer materials of chemical cakes. Unlike the yeast that is the developer of organic cakes. So, what's the difference? The biggest difference in baking soda and baking powder is on it's contents.

Differences Baking Soda and Baking Powder in it's Contents


Baking soda or soda cake is another name of sodium bicarbonate (Na HCO ₃). It contains alkali compounds and will react when it encounters acidic food ingredients such as buttermilk, yogurt, vinegar, or lemon juice. Baking soda can’t work alone without additional acidic substances.


While baking powder is sodium bicarbonate (Na HCO ₃) which already contains acid. Then baking powder can replace baking soda, but not for the opposite.

Different ways of working


Both baking soda and baking powder equally remove the carbon dioxide gas until it makes the air bubbles so that the cake expands. However, as already reviewed above, baking soda requires additional acid-like ingredients to perfectly inflate.

While baking powder consist of two types, namely single acting and double acting. Single acting Baking powder will immediately form the gas after mixing the dough so it should be directly baked so as not to return stiff.

While the double acting is activated twice, that is when mixed dough and baking process. Baking powder with double acting safer is chosen for you which makes the dough more. The dough will still expand well, although previously allowed to wait outside the oven.

Differences in how to save


Baking soda and baking powder have different durability. Baking soda that has not been opened wrap can last up to 18 months. However, if it has been opened, its resistance is only up to 6 months. While baking powder has a shorter resistance because it contains acids. Unopened Baking powder can last for 6 months. Once opened, use baking powder under 3 months only. For that, it is better to buy baking powder or baking soda as needed.

We can test both in a different way. Put baking soda into a small bowl and add vinegar. Stir until blended. If the foam pops up, it means baking soda still works. For baking powder, we do not need to mix it with vinegar. Put a few teaspoons of hot water into the bowl, then enter a little baking powder. If the froth appears when stirring, it means baking powder can still be used. Thus, the difference baking soda and baking powder are important for us to know.

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    my bioAlberta Brown. My first interest is photography, cooking, sports, and the travel and lifestyle elements of those endeavors followed in suit. I am fascinated with capturing subtle moments within broader experiences. I think that there is a simple magic in portraying the current emotions of subject or encompassing the sheer magnitude of a landscape within a single frame.