If you enjoy baking cakes, muffins, scones or cookies you have seen recipes asking for baking powder, baking soda or both. But even for non-bakers, recipes like buttermilk pancakes and waffles may also ask for a pinch of one or the other. But what's the difference? Can we use baking powder/baking soda interchangeably? The answers and much more cool facts can be found in the Dec 2009/Jan 2010 issue of Fine Cooking. The article: Baking Soda and Baking Powder by Brian Geiger.
If you have time you should definitely read the actual article, but here is my attempt to recap:
1. Baking Soda needs an acid to activate/create bubbles. Thus, recipes asking solely for baking soda would have either "lemon juice, buttermilk, yogurt, or vinegar" added.
2. Baking Powder has baking soda and "enough acid to cause a balanced reaction" Therefore, it only needs a liquid--whatever liquid, milk, water etc--to activate.
3. Baking Powder Labels: "Fast-acting reacts at room temp." Slow-acting needs a higher temp. Double-acting reacts a bit at room temp and finishes reacting in the oven. "If you find a baking powder that doesn't specify a type you can assume it's the double-acting type."
4. Baking Powder and Baking Soda affect browning as well as rising & achieving lift.
5. In a pinch? Ran out of baking powder? Or, not sure if it expired or lost its fizz? The article provides a very simple remedy:
2 parts cream of tartar + 1 part baking soda + 1 part cornstarch.
Keep in an airtight jar in the kitchen pantry or somewhere dry and cool for a few months.
This article came at just the right time. A close friend of mine--who somehow thinks I know all the cooking answers--asked me "What's the difference?" Fortunately I was able to answer the question in great detail, and keep my reputation going! OK, okay, I couldn't accept the credit, I actually confessed. Prior to this article I wouldn't have been able to explain. Proves that you learn something new every day, if you don't you weren't looking. This was mine!
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