Baking Soda vs. Baking Powder
- Baking Soda and Baking powder both release CO2 when heated, thus creating tiny pockets within the cupcake. These tiny pockets allow the cupcake to feel light and fluffy. Baking powder has a smaller reaction within the cupcake and therefore requires less ingredients to mask the flavor. Baking soda has a greater reaction, but requires more ingredients to mask the flavor.
- Baking Powder can substitute baking soda but Baking Soda can never substitute Baking Powder because it lacks the acidity to make the cake rise. The resin Baking Powder can substitute for baking soda is because baking powder contains baking soda. However you would need to add more of it and other ingredients to mask the flavor.
- Baking soda ,which is pure sodium bicarbonate, when mixed with moisture and an acidic ingredient releases carbon dioxide that releases bubbles in the oven. The reaction begins immediately after you add baking soda so it is important to bake it immediately after you add it to the other ingredients. This is also why you wait to add Baking soda until the end.
Baking Powder contains sodium bicarbonate but it also contains cream of tartar which acts as the acidifying agent. Baking Powder has two different variations a single acting and a double acting. Single acting baking powder activates when mixed with moisture, therefore when you add the baking powder you must immediately put the batter into the oven. Double Acting baking powder requires two phases to activate and it does not immediately have to be put into the oven. In the first phase so gas is released when the powder is added to moisture at room temperature. The second phase is when the gas is completely released in the oven.
Recipes vary as to whether they call for baking soda or baking powder. It all depends on what other ingredients are required in the recipe. Baking soda is basic and therefore leaves a bitter taste unless countered by another acid, like buttermilk. Baking powder has two parts that leave a neutral taste and is often paired with plain milk. Baking powder is more commonly found in cakes and pastries, where baking soda is often used in cookie recipes.