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Baking Soda vs. Baking Powder – What’s the Real Difference?
These two pantry staples may look alike, but they serve very different roles in baking. Here’s a simple breakdown to clear the confusion:
Baking Soda (Sodium Bicarbonate)
- Needs an acid to work (like lemon juice, vinegar, yogurt, or buttermilk)
- When mixed with an acid, it produces carbon dioxide, making your baked goods rise
- Used in recipes where acid is already present
- Also handy as a natural deodorizer (hello, fridge box!)
Baking Powder
- Contains baking soda + an acid (usually cream of tartar) and a starch
- It’s a complete leavening agent, activated by liquid and heat
- Often used in recipes that don’t include another acidic ingredient
- Double-acting varieties rise twice: once when mixed, and again when heated
