Sometimes it is impossible to make a difference between baking powder and baking soda. There is however, because they do not share the same chemical composition.
It also goes by the name sodium bicarbonate. It releases carbon dioxide when it comes in touch with acidic ingredients. You should know that if you add it to recipes, you also need to add an acidic ingredient like buttermilk, brown sugar, cream of tartar, lemon juice, molasses or yogurt.
Baking soda is much stronger than baking powder and if it’s not neutralized, it may give you a metallic taste in your mouth. When you are adding baking soda it is important that you follow the rule of the thumb. For every cup of flour, add just a quarter teaspoon of baking soda.
Baking powders consist of cornstarch, cream of tartar and baking soda. While cooking, the first leavening occurs when the powder gets wet, and the second one when it is heated. For every cup of flour, add a teaspoon of baking powder.
There are recipes that work better with a combination of baking soda and baking powder. It all comes down to the balance of the two, because the acids and carbon dioxide from the baking soda may affect the volume after the leavening.
It is important to remember that both baking soda and powder have expiration dates. Remember to always use fresh products and replace the baking soda and powder every three months. You can even test the power of the product that you have before using it. To do so, just put three tablespoons of distilled white vinegar in a small bowl. Then, add half a teaspoon of baking soda and stir the mixture well. If the mixture is flooded with bubbles that means that the product is fresh, and if not it means that you should replace it with a new one.
Baking soda can also treat numerous health conditions, including cancer! Read more