Difference Between Baking Soda and Baking Powder

When you are baking, you will see recipes that call for baking power, baking soda, or both. But, are they interchangeable? What is their job in the recipe?

Baking powder and baking soda are both leavens, however they have a different chemical reaction.

You may only need one, or both, depending on the recipe. Each one can affect the overall flavor, browning, and "fluffiness" of a recipe.

Recipes that call for both baking powder and baking soda contain some sort of acid (yogurt, brown sugar, etc),  however the carbon dioxide created from the acid and baking soda is not enough to leaven the volume of batter in the recipe.

That’s why baking powder is used as well– to add necessary lift. This is important when you need more leavening than you have acid available in the recipe. This keeps it balanced.

Learn how to test your baking powder and baking soda for freshness. Make every recipe the best it can be!