If you like to bake, you’ve probably used Baking Soda or Baking Powder before. But have you ever stopped to think what the different between the two is? Well, let’s find out.
Baking Soda is a single rise raising agent. It’ll cause your mixture to rise straight away as soon as acidic ingredients are mixed in. This is evident when you see bubbles forming. However, because it starts rising straight away, you’ll have to bake soon after or you’ll risk your bake falling flat.
Baking Powder on the other hand provides 2 stages of rising. It has an extra acidic ingredient which means you get the first rise as you would with baking soda, PLUS a second raise which is activated by heat – when you put your bake in the oven. So, baking powder has an extended rising process.
So, what are each of them good for? Baking Soda are good for things that need less rise – like cookies for example. Whereas Baking Powder are good for things that need more rise – generally fluffier bakes like cakes.